Effect of sucrose concentration on the products of Kombucha fermentation on molasses

Authors:
R. Malbasa, Eva S. Lonar, Mirjana S. Djuric, I. Dosenovic

Abstract:
Fermentation of 1.5 g/l of Indian black tea, sweetened with adequate quantities of molasses (containing approx. 70 g/l, 50 g/l and 35 g/l of sucrose), was conducted using domestic Kombucha. Inoculation was performed with 10% of fermentation broth from a previous process. The fermentation in cylindrical vessels containing 2 l of the liquid phase, was carried out at 22 1 C for 14 days, with periodical sampling, to measure pH, content of acids (total, acetic and l-lactic), the content of remaining sucrose, and the yield of biomass at the end of fermentation. A product with 70 g/l sucrose from molasses corresponds to an optimal concentration of carbon source, which provided metabolites with high pH, low content of less desired acetic acid, high content of highly desired l-lactic acid, an acceptable content of total acids and the highest possible level of utilization of sucrose.

Keywords: kombucha, molasses, sucrose concentration, black tea, l-lactic acid, acetic acid



Country: Serbia

Citation: Food Chemistry, Volume 108, Issue 3, 1 June , Pages 926-932

Study Mailing Address:
Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia

Date Updated: January 13, 2021