发酵
食品科学
化学
草酸
酒石酸
抗菌剂
醋酸
醋酸菌
糖
还原糖
柠檬酸
生物化学
有机化学
作者
Stefan Vukmanović,Јасмина Витас,Aleksandra Ranitović,Dragoljub Cvetković,Ana Tomić,Radomir V. Malbaša
标识
DOI:10.1016/j.lwt.2021.112726
摘要
Kombucha beverage was produced using effluent from clarifying the grape must. Substrate for fermentation was prepared by diluting sterilized winery effluent to 70, 50, and 30 g/L of total sugars. Fermentation lasted for nine days at 20, 25, and 30 °C. A pleasant taste kombucha was produced. The beverage was ready to drink after three days of fermentation. From 300 mL fermentation volume, more than 40 g/L of biomass was produced at maximum temperature and sugar content. Acetic acid was the acid, with a peak concentration of 14.63 g/L after nine days at 30 °C and 70 g/L. Tartaric acid originated from the grape. Oxalic acid content was higher at the lower fermentation temperature. Produced kombucha had good antimicrobial properties. Higher temperature and sugar content promote antimicrobial activity against both Gram-positive and Gram-negative bacteria. No activity against yeast was observed. Antimicrobial properties against bacteria and acetic, tartaric, and oxalic acids content were modelled using RSM. Correlation analysis showed a positive relationship between acetic and tartaric acid content and antimicrobial activity.
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