Cultivation of tea fungus on malt extract medium | Zendy

Dragoljub Cvetković | Zendy; Siniša Markov | Zendy

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Cultivation of tea fungus on malt extract medium

Author(s) -

Dragoljub Cvetković,

Siniša Markov

Publication year - 2002

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/apt0233117c

Subject(s) - sucrose , fructose , food science , fermentation , chemistry , fungus , carbohydrate , botany , biology , biochemistry

The possibility of application of malt extract as a source of carbohydrate in a medium for tea fungus was investigated. The beverage obtained on such medium was compared with that prepared in a traditional way with sucrose medium. The presence of easily adoptable sugars, glucose and fructose, as dominant in malt medium results in a very effective fermentation, which gives much more sour beverage for the same time and makes it possible to reduce the fermentation period. The obtained beverage has satisfactory sensorial characteristics

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