Content of sugar, organic acids and ethanol in fermented milk beverages obtained with different types of kombucha inoculum | Zendy

Mirela Iličić | Zendy; Spasenija Milanović | Zendy; Katarina Kanurić | Zendy; Vladimir Vukić | Zendy; Svetlana Popović | Zendy; Dajana Vukić | Zendy

Open Access

Content of sugar, organic acids and ethanol in fermented milk beverages obtained with different types of kombucha inoculum

Author(s) -

Mirela Iličić,

Spasenija Milanović,

Katarina Kanurić,

Vladimir Vukić,

Svetlana Popović,

Dajana Vukić

Publication year - 2017

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt1748109i

Subject(s) - food science , chemistry , fermentation , lactose , sugar , fructose , lactic acid , sucrose , organic acid , ethanol , acetic acid , acetic acid bacteria , ethanol fermentation , titratable acid , biochemistry , bacteria , biology , genetics

The aim of this study was to examine the influence of different types and concentration of kombucha inoculum on content of sugar, organic acids and ethanol in the fermented beverages produced from milk of 0.9% fat content. Three different kombucha inoculums, cultivated on black tea with addition of sucrose: standard inoculum 10% (w/w) and 15% (w/w), concentrated by microfiltration10% (w/w) and 15% (w/w), and concentrated by evaporation 1.5% (w/w) and 3.0% (w/w), were applied in the manufacture of fermented milk.

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