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4 th International Symposium of Biotechnology10 – 11 th November 2011, Bucharest, RomaniaP.III.1. THE STUDY OF ADDED PREBIOTICS ON B GROUPVITAMINS CONCENTRATION DURING MILK FERMENTATIONIlze BEITANE, Inga CIPROVICALatvia University of Agriculture, Faculty of Food Technology, 2 Liela Street, LV-3001, Jelgava,Latvia, Tel. +37163005647, Fax +37163022829, E-mail: Ilze.Beitane@llu.lvKeywords: B group vitamins, prebiotics, fermented milkThe effect of different concentrations of lactulose and inulin was studied during milkfermentation on B group vitamins: thiamin, riboflavin, pyridoxine and cobalamin concentration.Pasteurized milk, freeze-dried culture Bb-12 (Chr. Hansen, <strong>De</strong>nmark), inulin – RAFTILINE ® HP(ORAFI, Belgium), syrup of lactulose (Duphalac ® , the Netherlands) were used for experiments.Following lactulose and inulin concentrations: 0, 1, 2, 3, 4 and 5% were used. The fermentationprocess was realized at 37 o C for 16 hours. The content of B 1 and B 2 vitamin was determined byAOAC Official Method 986.27 and 970.65, B 6 vitamin – using J.Odincovas method (Vulfa, 1977) andB 12 vitamin – using Escherichia coli 113-3 (Valdmanis, 1959).The added prebiotics concentrations significantly influence the content of vitamins B 1 andB 2 (p0.05) by adding lactulose in concentrations to 3% (0.51 – 0.60 mg·l -1 ) and inulin to4% (0.49 – 0.58 mg·l -1 ). The type and the concentration of added prebiotics have not significantinfluence (p>0.05) on the concentration of vitamin B 6 in fermented milk samples. The concentrationof prebiotics has the significant influence on vitamin B 12 content in fermented milk (p
4 th International Symposium of Biotechnology10 – 11 th November 2011, Bucharest, RomaniaP.III.2. STUDIES CONCERNING THE BIOCHEMICALCOMPOSITION OF DIFFERENT KOMBUCHA TEAAndrei Sorin BOLOCAN, Luminita Anca GEORGESCU, Florin BOLOCAN“Dunarea de Jos” University, Faculty of Food Science and Engineering, 111 Domneasca Street,Phone: +4 0336 130177; Fax: +4 0236 460165; decanat.sia@ugal.roKeywords: tea, Kombucha, vitamins, chromatography, organic acidsKombucha is a traditional fermented beverage, typically prepared by fermenting black tea,sweetened with sugar, involving a symbiosis of yeast species and acetic acid bacteria. The teafermentation occurs at room temperature after 7 to 12 days, and the finished product containsorganic acids, tea components, vitamins, minerals, and it is slightly carbonated.With respect to their health effect and remarkable therapeutic benefits, it has been claimedthat kombucha can regulate cell proliferation, increase detoxification, and protect liver. Kombuchahas also anti-carcinogenic effects, especially for hormone dependent tumors (Jayabalan et al., 2007;Yang et al., 2010).The aims of this study were a comparative analysis of the biochemical composition ofdifferent kombucha tea, made with black, green, white and rooibos tea, under the same fermentativeconditions. The analyzed biochemical components were sugars, organic acids and vitamins (thiamine,riboflavin pyridoxine and ascorbic acid) by HPLC methods, and uronic acids through aspectrophotometric method. The reducing power of tea was determined according to the method ofOyaizu, and the total polyphenol content was estimated using Folin-Ciocalteu phenol reagent.Analysis of the fermented drinks has revealed the presence of acetic, lactic and gluconicacids as major biochemical compounds. Changes in content of acetic and uronic acids in black, greenand rooibos tea during kombucha fermentation depend on fermentation duration, a longerfermentation time leading to a higher organic acids content. For all kombucha tea, the production oflactic acid was significant the first three days. After a 12 days fermentation, pH levels for kombuchatea beverages were 2.8-3.5.The best vitamin profile was detected in kombucha made of green tea.The reducing power was positive correlated with the total polyphenol content for all tea.The reducing power of kombucha drink made of rooibos tea remained inferior to those of green andblack kombucha tea.49
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