2nd International Symposium On Biotechnology (2024), [409-414]
AUTHOR(S) / АУТОР(И): Dragoljub Cvetković, Aleksandra Ranitović, Tara Budimac, Olja Šovljanski
E-MAIL: cveled@uns.ac.rs
DOI: 10.46793/SBT29.52DC
ABSTRACT / САЖЕТАК:
Kombucha is a traditional fermented beverage, which is usually prepared by fermenting sweetened black tea using a symbiotic consortium of acetic acid bacteria and yeasts. Kombucha exhibits several functional properties, it still can’t be labelled as a probiotic product. In this study, Lactobacillus plantarum and Lactobacillus rhamnosus were added separately at the start of the fermentation to examine their survival during fermentation conditions. Microbiological and chemical parameters were tested during 5 days of Kombucha fermentation. Sample inoculated with L. plantarum demonstrated better survivability, but number was not enough to label the beverage as probiotic.
KEYWORDS / КЉУЧНЕ РЕЧИ:
kombucha, lactic acid bacteria, fermentation, probiotics
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