FERMENTATION METHODS TO PRODUCE KVASS, KOMBUCHA AND VEGETABLE EXTRACTS USING A CONSORTIUM OF MICROORGANISMS

摘要

The invention relates to bioengineering and the foods industry and relates to consortia of microorganisms and strains of bacteria and yeasts, and is directed to methods for producing a fermented base in the form of a semifinished product of bread kvass, fermentation kvass and alcohol-free kvass in a single process cycle with the aid of consortia and strains of bacteria and yeasts as well as to methods for producing a liquid kombucha culture, kombucha concentrates and kombucha drinks and vegetable extracts in a single process cycle.