Biotransformacija i antimikrobna aktivnost kombucha napitaka od aronije, kadulje i lista masline

undergraduate thesis

• Title (english): Biotransformation and antimicrobial activity of kombucha beverage produced with aronia, sage and olive leaf
• Author: Tena Krizmanić
• Mentor: Sunčica Beluhan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2016-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kombucha je tradicionalni osvježavajući napitak koji se pripravlja fermentacijom čaja, uz dodatak šećera i simbiotički združene kulture bakterija octene kiseline i kvasaca. Ovaj se napitak stoljećima intenzivno konzumira diljem cijelog svijeta zbog svojih profilaktičkih i terapeutskih svojstava. U ovom su radu pripremljene infuzije čaja aronije, kadulje i lista masline (40 g/L), zaslađene sa 70 g/L saharoze, te fermentirane pomoću kombuche tijekom 18 dana pri 25 oC. Uočeno je da su promjene pH vrijednosti bile povezane s simbiotskim metaboličkim aktivnostima kvasaca i bakterija octene kiseline. Debljina i prinos bakterijske celuloze povećala se tijekom fermentacije. Uočena je antimikrobna aktivnost kombuche na Gram-pozitivne i Gram-negativne bakterije (Streptococcus aureus, Escherichia coli i Salmonella faecalis), no ne i na kvasac Candida albicans.

Abstract (english)

Kombucha is a traditional refreshing beverage obtained by the fermentation of sugared tea with a powerful symbiosis of acetic bacteria and yeasts. This drink has been intensively consumed during a long time worldwide for its prophylactic and therapeutic properties. In this present study, the tea broths produced with aronia, sage and olive leaf (40 g/L) were fermented naturally at 25 oC with kombucha over a period of up to 18 days in the presence of 70 g/L sucrose. Changes in pH were related to the symbiotic metabolic activities of yeasts and acetic acid bacteria. The thickness and yield of bacterial cellulose increased with fermentation time. Antimicrobial activities was observed in the fermented samples against the tested Gram-positive and Gram-negative organisms (Streptococcus aureus, Escherichia coli and Salmonella faecalis), but Candida albicans was not inhibited by kombucha.

• Keywords: fermentirani čaj; kombucha; antimikrobna aktivnost
• Keywords (english): Fermented tea; Kombucha; Antimicrobial activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:886739
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 09:09:40