Determination of the Curve of Glucose Consumption of Kombucha by HPLC and Optimization of Culture Medium
Wen-li Tian, Bao-ping Ji, Bo Li, Hong Zhang
Gluconacetobacter sp. A22 was isolated from the symbiotic culture of Kombucha made in the lab. It could produce plenty of d-Saccharich acid 1,4 lactone. Glucose was determined with HPLC. The fermentation period was confirmed for 126hby the cure of glucose consumption (The flasks were incubated at 30℃ and agitated at 160r/min). At the end of fermentation, the concentration of residual glucose was linear with initial concentration of glucose:y=40.254x-35.862 (R2=0.9999).The optimal medium was glucose 5% (w/v) and black tea 0.5% (w/v) for functional beverage.
Keywords: acetobacter, black tea, gluconacetobacter, glucose
Citation: ABSTRACT Food Science
Study Mailing Address:
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Date Updated: March 29, 2020