Characteristics of kombucha fermentation on medicinal herbs from Lamiaceae family. [M.Sc. thesis] | Karakteristike kombuha fermentacija na lekovitom bilju familije Lamiaceae. Magistarski rad
2008
Velicanski, A.
Possibility of obtaining kombucha beverage in small bioreactors from substrates that contains Lamiaceae herbs: lemon balm, peppermint, sage and thyme as nitrogen sources was investigated. Kombucha beverage can be obtained from all herbs, except from sage. The most effective herb is lemon balm, when fermentation lasts only two days. It is investigated how the increasing volume influence the process when kombucha is prepared in traditional bioreactors. The most effective herb was lemon balm, again, then peppermint, and thyme at the end. The best sensory characteristics had kombucha from thyme. Antimicrobial activity of kombucha from lemon balm as well as particular control samples against bacteria, yeast and mould strains were determined. Acetic acid and kombucha showed significant antimicrobial activity against almost all bacteria, but there was no activity against yeasts and moulds. Limit of black tea extraction was determined and possibility of using kombucha beverage as inoculum in large number of successive fermentation.
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