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https://open.uns.ac.rs/handle/123456789/11191
Nаziv: | Effect of sucrose concentration on the products of Kombucha fermentation on molasses | Аutоri: | Malbaša, Radomir Lončar, Eva Đurić, Mirjana Došenović, Irena |
Dаtum izdаvаnjа: | 1-јун-2008 | Izdаvаč: | Elsevier | Čаsоpis: | Food Chemistry | Sažetak: | Fermentation of 1.5 g/l of Indian black tea, sweetened with adequate quantities of molasses (containing approx. 70 g/l, 50 g/l and 35 g/l of sucrose), was conducted using domestic Kombucha. Inoculation was performed with 10% of fermentation broth from a previous process. The fermentation in cylindrical vessels containing 2 l of liquid phase, was carried out at 22 ± 1 °C for 14 days, with periodical sampling, to measure pH, content of acids (total, acetic and l-lactic), content of remaining sucrose, and the yield of biomass at the end of fermentation. A product with 70 g/l sucrose from molasses corresponds to an optimal concentration of carbon source, which provided metabolites with high pH, a low content of less desired acetic acid, a high content of highly desired l-lactic acid, an acceptable content of total acids and the highest possible level of utilisation of sucrose. © 2007 Elsevier Ltd. All rights reserved. | URI: | https://open.uns.ac.rs/handle/123456789/11191 | ISSN: | 03088146 | DOI: | 10.1016/j.foodchem.2007.11.069 |
Nаlаzi sе u kоlеkciјаmа: | TF Publikacije/Publications |
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