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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.

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