Characterization of kombucha microflora in fermented milk beverages | Karakterizacija mikroflore kombuhe u fermentisanim mlecnim napicima
2009
Radulovic, Z.T., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Ilicic, M.D., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Radin, D.D., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Paunovic, D.D., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Mitrovic, N.L., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Petrusic, M.M., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Obradovic, D.B., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet
In this paper isolation and identification of tea fungus microflora, where presence of acetic acid bacteria Acetobacter aceti, Acetobacter pasteurianus, Gluconobacter xylinum, and yeasts belonged to the genera Saccharomyces, Candida and Kloekera was noted, has been carried out. For the making of fermented milk beverages, subsequent inoculums were applied: fermented tea, retentate obtained by ultrafiltration and concentrate obtained by evaporation in milk with different fat content (0.9%, 1% and 2.2%) and different concentration (10%, 15% fermented tea and retentates and 1.5%, 3% concentrates). Growth ability of acetic acid bacteria and yeasts in 10 different fermented milk beverages was examined, and best activity was detected in the sample with 2.2% milk fat. During 15 days storage of the fermented milk beverages at 4 deg C, viability of acetic acid bacteria and yeasts was very good. From microbiological aspect, application of tea fungus in fermented milk beverages production could be the base for obtaining new fermented milk beverages, but additional research of the chemical, technological, nutritive, and sensorial aspects are necessary.
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