Kombucha fermentation on raw extracts of different cultivars of Jerusalem artichoke
2007
Loncar, E.S., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Malbasa, R.V., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Kolarov, Lj.A., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
The aim of this paper was the investigation of the influence of different Jerusalem artichoka cultivars on metabolic activity of kombucha. Composition of carbohydrates was followed using this-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 small amount of glucose, fructo-oligosaccharides with different degree 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.
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