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Article

Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks

1
Faculty of Human Nutrition, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
2
Chair of Food Hygiene and Quality Management, Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
3
Department of Food Technology and Assessment, Division of Fruit and Vegetable Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Microorganisms 2021, 9(1), 123; https://doi.org/10.3390/microorganisms9010123
Received: 7 December 2020 / Revised: 19 December 2020 / Accepted: 5 January 2021 / Published: 7 January 2021
(This article belongs to the Special Issue Lactic Acid Bacteria and Bifidobacteria and Their Application)
For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink products. The drinks were developed with a lactose-free variant and traditional milk. For the analysis of the obtained beverages, microbiological methods (CFU method), chemical methods (pH method and HPLC method) and the quantitative descriptive analysis (QDA) sensory method were used. As a result of the research, a recipe and the fermentation parameters for fermented milk drinks were developed. In the developed lactose milk drinks, the average lactose content was 4.25 g/100 g. In lactose-free milk drinks, the average glucose content was 2.26 g/100 g. Lactic acid in both types of products was at the highest average level of 0.68 g/100 g. The products had a characteristic pH value for fermented milk drinks and a very good microbiological quality, which followed the FAO/WHO guidelines. Drinks also had a typical sensory profile for this products group. However, slight sensory defects were detected. The developed fermented milk drinks have a potential health-promoting value, thanks to the content of active microflora and organic acids, which have a confirmed positive effect on the human body. The drinks produced require further testing to optimize their cost of production, possible health benefits and sensory quality. View Full-Text
Keywords: fermentation; food processing; functional food; kombucha; milk; symbiotic culture of bacteria and yeast (SCOBY) fermentation; food processing; functional food; kombucha; milk; symbiotic culture of bacteria and yeast (SCOBY)
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MDPI and ACS Style

Kruk, M.; Trząskowska, M.; Ścibisz, I.; Pokorski, P. Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks. Microorganisms 2021, 9, 123. https://doi.org/10.3390/microorganisms9010123

AMA Style

Kruk M, Trząskowska M, Ścibisz I, Pokorski P. Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks. Microorganisms. 2021; 9(1):123. https://doi.org/10.3390/microorganisms9010123

Chicago/Turabian Style

Kruk, Marcin, Monika Trząskowska, Iwona Ścibisz, and Patryk Pokorski. 2021. "Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks" Microorganisms 9, no. 1: 123. https://doi.org/10.3390/microorganisms9010123

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