Sugar content changes during milk fermentation with kombucha addition

• Published in: Proceedings of 6th Central European Congress on Food - CEFood Congress pp. 1105 - 1109
• Main Authors: Kanurić, Katarina G. (Faculty of Technology, Novi Sad (Serbia)), Hrnjez, Dajana V. (Faculty of Technology, Novi Sad (Serbia)), Milanović, Spasenija D. (Faculty of Technology, Novi Sad (Serbia)), Carić, Marijana D. (Faculty of Technology, Novi Sad (Serbia)), Iličić, Mirela D. (Faculty of Technology, Novi Sad (Serbia)), Vukić, Vladimir R. (Faculty of Technology, Novi Sad (Serbia)), Ranogajec, Marjan I. (Faculty of Technology, Novi Sad (Serbia))
• Format: Conference Proceeding
• Language: English
• Published: Institute of Food Technology, Novi Sad (Serbia) 2012
• Subjects: Fermented products; Fungi; Milk; Milk products

The aim of this research was to examine changes in sugar content during production of fermented milk beverages from milk with 2g/100g fat by using 10% (v/v) inoculum of kombucha, cultivated on black tea. Kombucha is a mixed culture of acetic acid bacteria and yeasts with complex metabolic pathways. The traditional carbon source for kombucha fermentation is sucrose. Novel researches showed that application of any other sugar such as lactose is possible. Temperatures for milk fermentation were 37°C and 42°C. Final pH value was 4.6. Dry matter, milk fat, total proteins and ash were analysed in milk and products by standard methods. Changes in lactose, galactose, glucose and fructose content were investigated during fermentation on pH 5.8; 5.4; 5.1; 4.8 and 4.6. Lactose, galactose, glucose and fructose were detected using specific enzymatic tests. The obtained results indicated that the pattern of changes of lactose, galactose, glucose and fructose concentration during milk fermentation on two different temperatures were similar.