INFLUENCE OF BLACK TEA CONCENTRATE ON KOMBUCHA FERMENTATION



Authors:
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Abstract:
Kombucha is cultivated on substrates prepared with different concentrations of black tea and substrate obtained by diluting a substrate with the highest concentration of black tea with cold tap water. The quality of produced beverages is compared with the beverage obtained in traditional fermentation of 1.5 g/L of black tea, sweetened with 70 g/L of sucrose. Inoculation was performed with 10% (v/v) of fermentation liquid from the previous process, and the fermentation was carried out at 28C under aerobic conditions, for ten days. The process of fermentation was monitored by following pH, total acids, D-gluconic acid, and caffeine content. Beverages obtained in fermentation with diluted black tea concentrate had similar amounts of investigated metabolites compared with the traditional one. The use of diluted black tea concentrate as a substrate needs a shorter time fo the substrate preparation, which significantly saves energy.

Keywords: kombucha, fermentation, beverage, black tea concentrates, metabolites



Country: Serbia

Citation: APTEFF, 37, 1-192

Study Mailing Address:
University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Serbia Tel.: +381 21 485 3645; fax: +381 21 450 413

Date Updated: March 9, 2020

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