Uzgoj kokulture kefirnih zrnaca i kombuche u crnom čaju

undergraduate thesis

• Title (english): Cultivation of kefir grains and kombucha coculture in black tea
• Author: Mihaela Trčak
• 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: 2017-09-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kombucha i kefir su tradicionalni fermentirani napitci dobiveni djelovanjem združenih kultura bakterija octene, mliječne kiseline i kvasaca. U ovom je radu proučavan uzgoj kokulture kombuche i kefirnih zrnaca na crnom čaju te je tijekom uzgoja praćena promjena pH vrijednosti, koncentracije etanola, octene, glukonske i mliječne kiseline u aerobnim uvjetima uzgoja tijekom 12 dana. Određen je i prinos bakterijske celuloze sintetizirane u kokulturi kefirnih zrnaca i kombuche. Međudjelovanje mikroorganizama u kokulturi može pozitivno i negativno djelovati na metaboličke funkcije, sintezu organskih spojeva i bakterijske celuloze. Sniženje pH vrijednosti je rezultat metaboličkih aktivnosti kvasaca i bakterija octene i mliječne kiseline. Debljina i prinos bakterijske celuloze su se povećavali tijekom fermentacije.

Abstract (english)

Kombucha and kefir are traditional fermented drinks produced by adding symbiotic cultures of acetic and lactic acid bacteria, and yeast to medium. This work studies cultivation of coculture kombucha and kefir grains in black tea in aerobic conditions over a period up to 12 days and observes changes in pH value, ethanol, acetic acid, gluconic acid and lactic acid concentration. Yeald of bacterial cellulose in coculture of kombucha and kefir grains was also determined. Possible interactions of microorganisms in coculture can have positive or negative impact on metabolic functions, organic acid production and bacterial cellulose synthesis. Changes in pH were related to the symbiotic metabolic activities of yeasts and acetic or lactic acid bacteria.The thickness and yield of bacterial cellulose obtained increased with fermentation time.

• Keywords: kombucha; kefir; kokultura; organske kiseline; bakterijska celuloza
• Keywords (english): Kombucha; Kefir; Coculture; Organic acids; Bacterial cellulose
• Language: croatian
• URN:NBN: urn:nbn:hr:159:000462
• 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: 2017-09-12 08:54:12