Effect of sucrose concentration on the products of Kombucha fermentation on molasses

R Malbaša; E Lončar; M Djurić; I Došenović

doi:10.1016/j.foodchem.2007.11.069

Effect of sucrose concentration on the products of Kombucha fermentation on molasses

Food Chem. 2008 Jun 1;108(3):926-32. doi: 10.1016/j.foodchem.2007.11.069. Epub 2007 Dec 5.

Authors

R Malbaša¹, E Lončar², M Djurić², I Došenović²

Affiliations

¹ Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: bingula@yahoo.com.
² Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.

PMID: 26065754
DOI: 10.1016/j.foodchem.2007.11.069

Abstract

Fermentation of 1.5g/l of Indian black tea, sweetened with adequate quantities of molasses (containing approx. 70g/l, 50g/l and 35g/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 2l 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 70g/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.

Keywords: Acetic acid; Black tea; Kombucha; Molasses; Sucrose concentration; l-Lactic acid.