Metabolic activity of tea fungus on molasses as a source of carbon
2001
Loncar, E.S. | Malbasa, R.V. | Kolarov, Lj.A. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology, Department of Applied Chemistry)
The aim of this paper was to examine the possibility of tea fungus fermentation on molasses as a source of carbon, instead of pure sucrose. Molasses is a byproduct of sugar manufacturing, which is very rich energetically and contains maximum of 50% of sucrose. Fermentation course is monitored by measuring pH, vitamin C content, reducing sugars content, organic acids (total and volatile) content and alcohol. It was concluded that metabolic activities of tea fungus on molasses and on pure sucrose are very similar.
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