Influence of kombucha inoculum on the fatty acid composition of fermented milk products

Authors:
TANJA BREZO, SNETANA KRAVI, ZVONIMIR J SUTUROVIC, ANA D KARISIK-UROVIC, JASMINA S VITAS, RADOMIR V MALBASA, SPASENIJA D MILANOVIC

Abstract:
Dairy products obtained by the fermentation of cows milk with kombucha cultivated on stinging nettle and peppermint tea at two different fermentation temperatures were studied in order to investigate the influence of inoculum on fatty acid composition. Analysis of fatty acid methyl esters was performed by gas chromatography. The saturated, mono and polyunsaturated fatty acid contents were within the ranges of 62.86-70.42, 27.85-32.62, and 1.56-4.25% of total fatty acids, respectively. Among all investigated samples, milk fermented at a temperature of 43C with kombucha cultivated on stinging nettle tea showed the most desirable fatty acid composition with the lowest saturated fatty acid and the highest mono and polyunsaturated fatty acid contents.

Keywords: fatty acids - kombucha - fermented milk products



Country: Serbia

Citation: TANJA : BREZO et al. / Preh. ind. - Mleko i ml. proiz. 1 21-24

Study Mailing Address:
The University of Novi Sad, Faculty of
Technology, Novi Sad, Serbia


Date Updated: January 15, 2021