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Title: | Lactose fermentation by Kombucha - a process to obtain new milk-based beverages | Authors: | Iličić (Panić), Mirela Kanurić (Duraković), Katarina Milanović, Spasenija Lončar, Eva Đurić, Mirjana Malbaša, Radomir |
Issue Date: | Jan-2012 | Publisher: | University of Bucharest | Journal: | Romanian Biotechnological Letters | 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. | URI: | https://open.uns.ac.rs/handle/123456789/10148 | ISSN: | 12245984 |
Appears in Collections: | TF Publikacije/Publications |
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