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Kombucha kao fermentirano piće konzumira se dugi niz godina širom cijelog svijeta zbog svojih profilaktičkih i terapeutskih svojstava. U ovom radu praćena je fermentacija soka od ananasa nacijepljenog s kombuchom te zaslađenog s 80, 100, 120 i 140 g/L saharoze, tijekom 10 dana na temperaturi od 25°C u aerobnim i anaerobnim uvjetima.Promjene pH vezane su uz metaboličke aktivnosti simbiotski združene kulture kvasca i bakterija octene kiseline. Praćena je i proizvodnja organskih kiselina (octene i glukonske), etanola i bakterijske celuloze. Najveći prinos bakterijske celuloze dobiven je pri koncentarciji 80 g/L saharoze (140 g/L). Debljina sloja i prinos bakterijske celuloze dobivene u aerobnim i anaerobnim uvjetima povećava se s vremenom. Kombucha fermented beverage has been intensively consumed during a long time worldwide for its prophylactic and therapeutic properties. In this present study, the pineapple juice sweetened with 80, 100, 120 and 140 g/L sucrose were fermented in aerobic and anaerobic conditions naturally at 25 oC with kombucha over a period up to 10 days. Changes in pH were related to the symbiotic metabolic activities of yeasts and acetic acid bacteria. The production of organic acids (acetic and gluconic), ethanol and BC was studied. The highest BC production was obtained using 80 g/L sucrose (140 g/l). The thickness and yield of bacterial cellulose obtained in both aerobic and anaerobic conditions increased with fermentation time. |
