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

Abstract

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

Keywords

• fermented milk
• kombucha inoculum type
• sugar
• organic acids
• ethanol