BATCH FERMENTATION OF BLACK TEA BY KOMBUCHA: A CONTRIBUTION TO SCALE-UP
Radomir V. Malbaa, Eva S. Lonar, Mirjana S. Djuri, Ljiljana A. Kolarov, Mile . Klanja
Local domestic Kombucha was used in the fermentation of 1.5 g L-1 of black tea (Indian tea, "Vitamin," Horgo, Serbia, and Montenegro), sweetened with approximately 70 g L-1 of sucrose. Inoculation was performed either with 10% or 15% (v/v) of fermentation broth from the previous process. The fermentation was conducted in geometrically similar vessels with 0.4 L, 0.8 L, 4 L, and 8 L of the substrate, at 221 0C for 28 days. The samples were analyzed after 3, 4, 5, 6, 7, 10, 14, and 28 days, so that their pH values, the content of total acids, sucrose, glucose, and fructose contents, as well as contents of ethanol and vitamin C, were determined. Based on the experiment design, the response surface for the product pH, as a function of time, beverage volume, and inoculum concentration, as defined in the form of a second-order polynomial. From the obtained response surface, a formula for scaling up of the process was derived.
Keywords: black tea, ethanol, fructose, glucose, ph, sucrose, time, vitamin
Citation: Acta periodica technologica, (36), 221-230
Study Mailing Address:
University of Novi Sad, Faculty of Technology, 21000 Novi Sad,Bulevar Cara Lazara 1, Serbia and Montenegro
Date Updated: March 2, 2020