Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/15031
Title: Kombucha fermentation on raw extracts of different cultivars of Jerusalem artichoke
Authors: Lončar, Eva
Malbaša, Radomir 
Kolarov, Ljiljana
Issue Date: 1-Dec-2007
Publisher: Novi Sad: University of Novi Sad, Faculty of Technology, Novi Sad
Journal: Acta Periodica Technologica
Abstract: Kombucha is a symbiosis between yeasts and acetic bacteria. It usually grows on sweetened black tea, but cultivation is possible on many other substrates. Jerusalem artichoke tubers extract is one of them. Tubers are suitable for the dietetic nutrition because of the low monosaccharide content and presence ofsome poll ructan ingredients which act as prebiotic. Five different cultivars of Jerusalem artichoke were used for the preparation of substrates for kombucha fermentation. The aim of this paper was the investigation of the influence of different Jerusalem artichoke cultivars on metabolic activity of kombucha. Composition of carbohydrates was followed using thin-layer chromatography and pH, reducing sugars content and yield of biomass were measured. Most of the samples with Jerusalem artichoke tubers extract contained fructose, probably small amount of glucose, fructo-oligosaccharides with different degree of polymerization and, inulin. Considering TLC chromatograms, Jerusalem artichoke cultivar did not affect significantly the composition of oligosaccharides in the fermentative liquid, as only minor differences were observed.
URI: https://open.uns.ac.rs/handle/123456789/15031
ISSN: 14507188
DOI: 10.2298/APT0738037L
Appears in Collections:TF Publikacije/Publications

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