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首页> 外文期刊>LWT-Food Science & Technology >Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material
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Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material

机译：用Acerola副产品作为原料生产Kombucha样饮料和细菌纤维素

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In this study, acerola byproduct was used as a new raw material for the production of kombucha-like beverage and bacterial cellulose. The amount of acerola byproduct (1, 3 and 5% w/v) in the preparation of the beverage affected the product formation. The final concentration of ethanol was similar in all samples, approximately 9.5 g/L, but it was achieved at 12, 9 and 6 days, respectively, suggesting that yeast metabolism was accelerated in the presence of higher amounts of acerola byproduct. In addition, the highest productions of acetic acid (16.3 g/L) and bacterial cellulose (4.0 g/L) were achieved with 5% byproduct. Less porous and denser membranes were obtained with a highly crystalline structure (96.4%), also in higher amounts of acerola byproduct. These results suggest that the increase in the content of polyphenols and vitamin C, naturally present in the acerola byproducts, increased the concentration of acetic acid, and improved the environment for bacterial cellulose production.
机译：在本研究中，acerola副产品被用作生产康普茶类饮料和细菌纤维素的新原料。饮料制备过程中acerola副产物（1、3和5%w/v）的含量影响产品的形成。所有样品中乙醇的最终浓度相似，约为9.5 g/L，但分别在第12天、第9天和第6天达到，这表明在acerola副产物含量较高的情况下，酵母代谢加快。此外，副产物含量为5%时，乙酸（16.3 g/L）和细菌纤维素（4.0 g/L）的产量最高。获得的多孔性和密度较小的膜具有高度结晶结构（96.4%），acerola副产物的含量也较高。这些结果表明，针叶树副产品中天然存在的多酚和维生素C含量的增加，增加了醋酸的浓度，改善了细菌纤维素生产的环境。

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