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Determination of the Curve of Glucose Consumption of Kombucha by HPLC and Optimization of Culture Medium

TIAN Wen-li,JI Bao-ping*,LI Bo,ZHANG Hong(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)  
Gluconacetobacter sp. A22 was isolated from the symbiotic culture of Kombucha made in the lab. It could produceplenty of d-Saccharich acid 1,4 lactone. Glucose was determined with HPLC.The fermentation period was confirmed for 126hby the cure of glucose consumption (The flasks were incubated at 30℃ and agitated at 160r/min). At the end of fermentation, theconcentration of residual glucose was linear with initial concentration of glucose:y=40.254x-35.862 (R2=0.9999).Theoptimal medium was glucose 5% (w/v) and black tea 0.5% (w/v) for functional beverage.
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