Influence of Working Conditions Upon Kombucha Conducted Fermentation of Black Tea



Authors:
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Abstract:
Local domestic Kombucha was used in fermentation of 1.5 g l1 of black tea (Indian tea, 'Vitamin,' Horgo Serbia and Montenegro), sweetened with 66.47 g l1 of sucrose. Inoculation was performed by both 10% and 15% of fermentation broth from the previous process. The fermentation was conducted alternatively, at 22C and 30C, for 10 days. The samples were analyzed after 0, 3, 4, 5, 6, 7, and 10 days so that their pH values, the content of total acids, sucrose, glucose, and fructose contents, as well as quantity of ethanol, were determined. At the same time, experiments were performed on tea inoculated with 10% of fermentation broth at temperatures 22C, 30C and 35C for 21 days. The samples were taken after 0, 3, 7, 10, 14, 17, and 21 days and the quantity of vitamin C was measured. Experimentally obtained results were analyzed, and the response functions of glucose, fructose, metabolites, and biosynthesized vitamin C were defined. Process duration was found the most influencing the composition of fermentation products, then temperature and inoculum concentration.

Keywords: kombucha, response surface method, fermentation, metabolites, vitamin c



Country: Serbia

Citation: ABSTRACT ONLY Food and Bioproducts ProcessingVolume 84, Issue 3, September , Pages 186-192

Study Mailing Address:
Professor M. Djuri, Faculty of Technology, 21000 Novi Sad, Bul.cara Lazara 1, Serbia and Montenegro.

Date Updated: January 15, 2021

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