کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1187316 | 963460 | 2008 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Effect of sucrose concentration on the products of Kombucha fermentation on molasses Effect of sucrose concentration on the products of Kombucha fermentation on molasses](/preview/png/1187316.png)
Fermentation of 1.5 g/l of Indian black tea, sweetened with adequate quantities of molasses (containing approx. 70 g/l, 50 g/l and 35 g/l of sucrose), was conducted using domestic Kombucha. Inoculation was performed with 10% of fermentation broth from a previous process. The fermentation in cylindrical vessels containing 2 l of liquid phase, was carried out at 22 ± 1 °C for 14 days, with periodical sampling, to measure pH, content of acids (total, acetic and l-lactic), content of remaining sucrose, and the yield of biomass at the end of fermentation. A product with 70 g/l sucrose from molasses corresponds to an optimal concentration of carbon source, which provided metabolites with high pH, a low content of less desired acetic acid, a high content of highly desired l-lactic acid, an acceptable content of total acids and the highest possible level of utilisation of sucrose.
Journal: Food Chemistry - Volume 108, Issue 3, 1 June 2008, Pages 926–932