Determination of fatty acids during milk fermentation by kombucha cultivated on black tea
2012
Milanović, Spasenija D. (Faculty of Technology, Novi Sad (Serbia)) | Kanurić, Katarina G. (Faculty of Technology, Novi Sad (Serbia)) | Kravić, Snežana Ž. (Faculty of Technology, Novi Sad (Serbia)) | Vukić, Vladimir R. (Faculty of Technology, Novi Sad (Serbia)) | Iličić, Mirela D. (Faculty of Technology, Novi Sad (Serbia)) | Hrnjez, Dajana V. (Faculty of Technology, Novi Sad (Serbia)) | Ranogajec, Marjan I. (Faculty of Technology, Novi Sad (Serbia))
This study evaluated the impact of the different fermentation temperatures on the fatty acids profile of fermented milk beverages produced by kombucha cultivated on black tea. Milk with 2 g/100g was inoculated with 10 mL/100mL kombucha inoculum. Fermentations were performed at 37°C and 42°C until pH 4.60 was reached. Content of fatty acids was determinated during fermentation on pH 6.07; 5.10 and 4.60. Analyses of fatty acids composition were carried out by gas chromatography – mass spectrometry. The results of this investigation indicate that fatty acids profile were similar in milk and fermented milk beverages produced by kombucha. The level of palmitic acid was the highest of all fatty acids among investigated samples.
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