L-Lactic, L-Ascorbic, Total and Volatile Acids Contents in Dietetic Kombucha Beverage

Authors:
Radomir V. Malbaa, Eva S. Lonar, Ljiljana A. Kolarov

Abstract:
Kombucha or tea fungus is a symbiosis of osmophilic yeasts and acetic acid bacteria. After about 7 days, this symbiosis converts a very simple substrate, sucrose, and black tea, in a slightly carbonated, acidic, refreshing beverage with high pharmaceutical and nutritional value. Inulin is a reserve carbohydrate polymer (fructan of inulin type) present in some plants such as Liliaceae, Iridaceae, Graminaceae, and Compositae. An interesting source of inulin is the Jerusalem Artichoke tuber (J.A.T.) that belongs to genera Compositae. Using J.A.T. extract for kombucha fermentation, it is possible to obtain a healthy beverage with dietetic characteristics. The aim of this paper was the quantification of some tea fungus metabolites in dietetic beverages and also a comparison between the same in usual kombucha beverage. We followed L-lactic, L-ascorbic, total, and volatile acids contents, and they were higher on the J.A.T. substrate.

Keywords: kombucha, tea fungus, fermentation, jerusalem artichoke, l-lactic acid, l-ascorbic acid, organic acids



Country: Yugoslavia

Citation: Romanian Biotechnological Letters, 7, 891-896.

Study Mailing Address:
Dept. of Applied Chemistry, Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Yugoslavia

Date Updated: March 11, 2020