doiSerbia

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

Iličić Mirela D. (Faculty of Technology, Novi Sad)
Milanović Spasenija D. (Faculty of Technology, Novi Sad)
Kanurić Katarina G. (Faculty of Technology, Novi Sad)
Vukić Vladimir R. (Faculty of Technology, Novi Sad)
Popović Svetlana S. (Faculty of Technology, Novi Sad)
Vukić Dajana V. (Faculty of Technology, Novi Sad)

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 microfiltration- 10% (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. Contents of lactose, galactose, glucose, fructose, organic acids, and ethanol in the kombuha fermented milk beverages were determined by the enzyme tests. It was found that the lactose content varied from 3.30 to 4.0 g/100g. All samples showed higher content glucose than fructose. The content of L-lactic acid in the samples ranged from 0.4 to 0.7 g/100g, while significantly lower level of D-lactic and acetic acid were determined in all samples of kombucha fermented milk (<0.06g/100g).

Keywords: fermented milk, kombucha inoculum type, sugar, organic acids, ethanol

Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. 46009