KOMBUCHA FERMENTATION ON RAW EXTRACTS OF DIFFERENT CULTIVARS OF JERUSALEM ARTICHOKE



Authors:
, ,

Abstract:
Kombucha is a symbiosis between yeasts and acetic bacteria. It usually grows on sweetened black tea, but cultivation is possible on many other substrates. Jerusalem artichoke tubers extract is one of them. Tubers are suitable for the dietetic nutrition because of the low monosaccharide content and presence of some polyfructan ingredients which act as prebiotic. Five different cultivars of Jerusalem artichoke were used for the preparation of substrates for kombucha fermentation. The aim of this paper was the investigation of the influence of different Jerusalem artichoke cultivars on the metabolic activity of kombucha. The composition of carbohydrates was followed using thin-layer chromatography and pH, reducing sugars content and yield of biomass were measured. Most of the samples with Jerusalem artichoke tubers extract contained fructose, probably a small amount of glucose, fructo-oligosaccharides with different degrees of polymerization and, inulin. Considering TLC chromatograms, Jerusalem artichoke cultivar did not affect significantly the composition of oligosaccharides in the fermentative liquid, as only minor differences were observed.

Keywords: kombucha, jerusalem artichoke, inulin, fructo-oligosaccharides, thin-layer chromatography



Country: Serbia

Citation: APTEFF, 38, 1-190

Study Mailing Address:
Dr. Eva S. Lonar, Prof., Dr. Radomir V. Malbaa, Assist. Prof., Dr. Ljiljana Kolarov, Assoc. Prof., University
of Novi Sad, Faculty of Technology, 21000 Novi Sad, Bulevar Cara Lazara 1, Vojvodina, Serbia

Date Updated: March 11, 2020

Thumbs Up 0 people like this study.