Open AccessCultivation of tea fungus on malt extract medium
Author(s) -
Dragoljub Cvetković,
L Sinisa Markov
Publication year - 2002
Publication title -
acta periodica technologica/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