Preparation of kombucha from winter savory (Satureja Montana L.) in the laboratory bioreactor

Abstract

The possibility of obtaining kombucha from winter savory tea has been tested in the laboratory bioreactor by applying starter cultures and traditional way of inoculation. On the basis of the obtained results, it can be concluded that applying the inoculating method with the beverage from the previous process of biotransformation yielded kombucha beverage (capacity 15 I) from winter savory tea in the laboratory bioreactor. The application of defined starter culture from the isolate of yeast and acetic acid bacteria of local tea in the glass jar (capacity 5 I) gave 3 litres of kombucha beverage, which is acceptable according to the basic parameters and sensory characteristics. However, the application of the same starter culture in the laboratory bioreactor did not result in synchronized activity of yeast and bacteria.Ispitana je mogucnost dobijanja kombuhe od rtanjskog caja u laboratorijskom bioreaktoru primenom starter kultura i tradicionalnog nacina inokulisanja. Na osnovu dobijenih rezultata moze se zakljuciti da se primenom inokulisanja sa napitkom iz prethodnog procesa biotransformacije moze dobiti kombuha napitak (zapremina 15 lit) od rtanjskog caja u laboratorijskom bioreaktoru. Primenom definisane starter kulture od izolata kvasaca i bakterija sircetnog vrenja poreklom od lokalne cajne gljive u staklenim teglama (zapremine 5 lit) dobija se 3 lit. kombuha napitka, prihvatljivog po nekim parametrima i senzornim svojstvima. Medjutim, primenom iste starter kulture u laboratorijskom bioreaktoru ne dolazi do sinhronog delovanja kvasaca i bakterija, odnosno dobija se napitak sa izrazenim defektima.