The Influence of Starter Cultures on the Content of Vitamin B2 in Tea Fungus Beverages

Radomir V. Malbaša1, Milan Z. Maksimović2, Eva S. Lončar1, and Tatjana I. Branković2

1 Department for Analytical Chemistry, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia and Montenegro
2 Institute of Hygiene, Military Medical Academy, Belgrade, Serbia and Montenegro

Corresponding author: Radomir V. Malbaša
    Faculty of Technology
    University of Novi Sad
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    21000 Novi Sad, Vojvodina, Serbia and Montenegro
    Telephone: +381 21 350 122 ext. 799
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    E-mail: bingula@yahoo.com

CEJOEM 2004, Vol.10. No.1.: 7983


Key words:
Tea fungus, kombucha, vitamins, fermented food, antioxidants, HPLC


Abstract:
The tea fungus beverage usually named kombucha belongs to a group of natural food products with no additives or potentially risky substances. Vitamins B2 and B6 are compounds that are produced during fermentation of the tea fungus. Beside their contribution to the nutritive value of the beverage, they are strong antioxidants. The task of this study was to investigate the production of vitamins B2 and B6 in fermentation performed by means of native kombucha and two starter cultures formed from native kombucha isolates that grew on sweetened black and green tea. The vitamins were quantified by HPLC method, which had not been common for this kind of samples. The highest vitamin B2 value of 96 mg/L was noticed after 10 days of native kombucha fermentation (control series) on green tea substrate. Vitamin B6 content was less than 30 mg/L in all cases.


Received: 1 August 2003
Accepted: 5 December 2003

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