Abstract
The Medusomyces gisevi (combucha) culture has long been widely used by the population for food purposes, as well as a natural prophylactic and medicinal agent. The detoxification, antioxidant, anti-inflammatory, immunostimulating, hypolipidemic properties etc. are among the proven properties of kombucha. Researches by a number of authors have proven a pronounced bacteriostatic and bactericidal effect of kombucha metabolites against a wide range of pathogenic microorganisms. In this work we conducted research on the fish pickling technology on the basis of vinegar obtained from the cultural liquid of the kombucha. We studied the organoleptic and physicochemical indicators of the experimental pickled fish batches, according to the results of which it was noted that in the course of autoleptic changes when pickling by the proposed method, the proteins undergo a stronger denaturation.
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