Influence of black tea concentrate on kombucha fermentation
2006
Malbasa, R.V., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Loncar, E.S., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Kolarov, Lj.A., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
Presented results indicate that it is possible to perform kombucha fermentation in substrates with higher black tea concentration than is the traditional one, but metabolites content in fermentative liquids is not proportional to the amount of used tea and sucrose. When solution with tea concentration of 15 g/L is diluted with cold tap water in such ratio that final solution is corresponding to standard substrate for fermentation with 1.5 g/L of black tea and 70 g/L of sucrose, the compared metabolites contents in fermentative samples of standard and diluted concentrate are very similar. Use of the substrate with diluted black tea concentrate influences energy saves because the time for substrate preparation is significantly shorter.
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