Tea Fungus Fermentation on a Substrate with Iron(II)-Ions
Radomir V. Malbasa, Eva S. Loncar, Ljiljana A. Kolarov
Iron is an essential element for human metabolism, and it is a constituent of both heme-containing and nonheme proteiens. Its deficiency can cause serious diesease, i.e., iron-deficiency anemia, with some fatal consequences. Tea fungus beverage has a high nutritional value and some pharmaceutical effects. It is widely consumed all over the world, and its benefits were proved a number of times. The aim of this paper was to investigate tea fungus fermentation on a substrate containing iron(II)-ions and the possibility of obtaining a beverage enriched with iron. We monitored pH, iron content, and also the production of L-ascorbic acid, which is very important for iron absorption in humans.
Keywords: tea fungus, kombucha, fermentation, iron
Citation: Acta periodica technologica, (33), 143-149.
Study Mailing Address:
UNIVERSITY OF NOVI SAD, FACULTY OF TECHNOLOGY, SERBIA
Date Updated: February 11, 2021