Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/10148
DC Field | Value | Language |
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dc.contributor.author | Iličić (Panić), Mirela | en_US |
dc.contributor.author | Kanurić (Duraković), Katarina | en_US |
dc.contributor.author | Milanović, Spasenija | en_US |
dc.contributor.author | Lončar, Eva | en_US |
dc.contributor.author | Đurić, Mirjana | en_US |
dc.contributor.author | Malbaša, Radomir | en_US |
dc.date.accessioned | 2020-03-03T14:37:47Z | - |
dc.date.available | 2020-03-03T14:37:47Z | - |
dc.date.issued | 2012-01 | - |
dc.identifier.issn | 12245984 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/10148 | - |
dc.description.abstract | This paper focuses on fermentation of lactose from a model system (black tea) and from two types of milk (0.9% w/w and 2.2% w/w of fat) by application of Kombucha. Quantities of the applied Kombucha starter were 10% v/v and 15% v/v. All fermentations were performed at 42°C. The process to achieve a desirable pH=4.5 was slower in the model system (16 h) than in milks (9 - 10 h). Regarding starter quantity, 10% v/v proved the optimal. Regarding types of milk, higher fat content guarantees shorter fermentation and higher yield of metabolites. Utilization of lactose was found at a level of ≈20% and ≈30% in milks with 0.9% w/w and 2.2% w/w of fat, respectively. This was correlated with an appearance of intermediates and/or products. Glucose underwent further transformations almost entirely, while galactose showed much lower reactivity. Seven to twelve times higher contents of lactic acid were found compared to acetic acid. Milk-based beverage from the reduced fat sample, inoculated with 10% v/v of Kombucha starter, has the best physical characteristics (syneresis and water holding capacity). It also developed a good texture (especially cohesiveness and index of viscosity). Milk lactose fermentation was a process that could have been used for obtaining new milk-based products. © 2012 University of Bucharest. | en_US |
dc.language.iso | en | en_US |
dc.publisher | University of Bucharest | en_US |
dc.relation.ispartof | Romanian Biotechnological Letters | en_US |
dc.title | Lactose fermentation by Kombucha - a process to obtain new milk-based beverages | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.scopus | 2-s2.0-84858325079 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84858325079 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 7021 | en_US |
dc.relation.firstpage | 7013 | en_US |
dc.relation.issue | 1 | en_US |
dc.relation.volume | 17 | en_US |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za primenjene i inženjerske hemije | - |
crisitem.author.orcid | 0000-0003-4762-2897 | - |
crisitem.author.orcid | 0000-0003-2447-8781 | - |
crisitem.author.orcid | 0000-0003-0230-4852 | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
Appears in Collections: | TF Publikacije/Publications |
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