Survival of wild strains of lactobacilli during Kombucha fermentation and their contribution to functional characteristics of beverage

• Autorzy: Cvetkovic D. , Ranitovic A. , Savic D. , Jokovic N. , Vidakovic A. , Pezo L. , Markov S.
• Języki publikacji: EN

Abstrakty

EN

Kombucha is a fermented tea beverage, which is traditionally prepared by fermenting sweetened black tea with tea fungus, which is a consortium of yeasts and acetic acid bacteria. In this paper, viability of selected wild strains of lactobacilli during Kombucha fermentation, their interaction with tea fungus and their contribution in obtaining a beverage of increased functional characteristics were tested. Five wild strains which were isolated from traditionally fermented foods were separately added on the second day of Kombucha fermentation. Count of yeasts, acetic acid bacteria and lactobacilli, as well as pH, titratable acidity, and content of L- and D-lactic acid during Kombucha fermentation were determined. Wild strains of lactobacilli demonstrated a differentiated survivability and the counts in fermentation broth (i.e. Kombucha beverages) depending on the strain applied. The addition of wild Lactobacillus spp. during Kombucha fermentation had no effect on the physiological activity of tea fungus, but they contributed to a signifi cant increase in lactic acid content in the beverage. The highest lactic acid content during Kombucha fermentation was produced by the strain of Lactobacillus plantarum isolated from 40-day-old cream, while the strain of Lactobacillus hilgardii (from sour dough) showed the highest viability.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2019
• Tom: 69
• Numer: 4
• Opis fizyczny: p.407-415,ref.

Twórcy

autor

Cvetkovic D.

• Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology Novi Sad, University of Novi Sad, 1 Bulevar cara Lazara, 21000 Novi Sad, Serbia

autor

Ranitovic A.

• Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology Novi Sad, University of Novi Sad, 1 Bulevar cara Lazara, 21000 Novi Sad, Serbia

autor

Savic D.

• Department of Biotechnology, Faculty of Technology, University of Nis, 124 Bulevar Oslobodenja, 16000 Leskovac, Serbia

autor

Jokovic N.

• Department of Molecular Biology and Phisiology, Faculty of Science and Mathematics, University of Nis, 33 Visegradska, 18106 Nis, Serbia

autor

Vidakovic A.

• Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology Novi Sad, University of Novi Sad, 1 Bulevar cara Lazara, 21000 Novi Sad, Serbia

autor

Pezo L.

• Institute of General and Physical Chemistry, University of Belgrade, 12/V Studentski trg, 11000 Belgrade, Serbia

autor

Markov S.

• Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology Novi Sad, University of Novi Sad, 1 Bulevar cara Lazara, 21000 Novi Sad, Serbia

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Identyfikatory

DOI

10.31883/pjfns/112276