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https://open.uns.ac.rs/handle/123456789/14786
Title: | The availability of a lactose medium for tea fungus culture and kombucha fermentation | Authors: | Markov, Siniša Cvetković, Dragoljub Ranitović (Velićanski), Aleksandra |
Issue Date: | 29-Oct-2012 | Journal: | Archives of Biological Sciences | Abstract: | Kombucha is a traditional beverage that is prepared by fermenting sucrose-sweetened black tea. A medium is inoculated with a cellulose pellicle (popularly known as a "tea fungus") or fermentation brought from previous cultivation process. Our aim was to test the possibility of obtaining a Kombucha beverage using different concentration of lactose as an alternative source of C-atoms. A traditional medium sweetened with sucrose or without sugar was used as control. Without lactose-fermenting yeast strains in tea fungus, lactose is not an adequate alternative source of the C-atom for Kombucha fermentation because it is not possible to obtain Kombucha with an appropriate acidity during a seven-day fermentation. Compared with the traditional medium, fermentation is significantly slower with high differences in acid content. In unsweetened tea inoculated with the beverage obtained from a previous traditional process, Kombucha fermentation processes and produces a beverage without sugar and alcohol. | URI: | https://open.uns.ac.rs/handle/123456789/14786 | ISSN: | 03544664 | DOI: | 10.2298/ABS1204439M |
Appears in Collections: | TF Publikacije/Publications |
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