Cultivation of tea fungus on malt extract medium

Authors:
Dragoljub D. Cvetkovi, Sinia L. Markov

Abstract:
The possibility of application of malt extract as a source of carbohydrate in a medium for tea fungus was investigated. The beverage obtained on such a medium was compared with that prepared in a traditional way with sucrose medium. The presence of easily adoptable sugars, glucose, and fructose, as dominant in malt medium, results in a very effective fermentation, which gives much-moesou beverage at the same time and makes it possible to reduce the fermentation period. The obtained beverage has satisfactory sensorial characteristics.

Keywords: tea fungus, malt extract, fermentation, organic acids



Country: Yugoslavia

Citation: Acta periodica technologica, (33), 117-124.

Study Mailing Address:
University of Novi Sad, Faculty of Technology, Biotechnology and Pharmceutical Engineering, 21000 Novi Sad, Bulevar Cara Lazara I, Yugoslavia

Date Updated: March 6, 2020