Possibility of dietetic beverage obtaining by means of tea fungus
2000
Malbasa, R.
Possibility of dietetic beverage obtaining by means of tea fungus was examined. Jerusalem artichoke tubers extract was used as a source of carbon, instead of sucrose. It was analyzed reducing sugars, glucuronic acid, L-lactic acid, total and volatile organic acids, essential amino acid tryptophan, vitamin B group and vitamin C. Zinc, copper and lead contents were analyzed, too. The total number of yeasts and acetic bacterias, and dominant yeast species were determined by microbiological analysis. Inulase activity and its approx. molecular weight were determined. The taste of beverage was corrected by addition of high concentration of tea and with artificial sweetener.
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