Cultivation of tea fungus on malt extract medium
2002
Cvetkovic, D.D. | Markov, S.L. (University of Novi Sad, Novi Sad (Serbia and Montenegro). Faculty of Technology, Department of Biotechnology and Pharmaceutical Engineering)
The possibility of application of malt extract as a source of carbohydrate in a medium for tea fungus was investigated. The beverage obtained in such medium was compared with that prepared in a traditional way with sucrose medium. The presence of easily adoptable sugars, glucose and fructose, as dominant in malt medium results in a very effective fermentation, which gives much more sour beverage for the same time and makes it possible to reduce the fermentation period. The obtained beverage has satisfactory sensorial characteristics.
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Эту запись предоставил Unassigned data from Yugoslavia
