Nutritivni i zdravstveni učinci sastojaka i metabolita nastalih fermentacijom kombucha napitka

undergraduate thesis

• Title (english): Nutritional and health effects of the ingredients and metabolites made by fermentation of kombucha drink
• Author: Petra Knez
• 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: 2020-09-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kombucha je napitak proizveden fermentacijom crnog, zelenog ili oolong čaja, koristeći simbiotsku kulturu bakterija i kvasaca. Kao izvor ugljika, najčešće se u infuziju čaja dodaje saharoza. Zbog simbiotskog djelovanja bakterija (Acetobacter xylinum, Acetobacter xylinoides, Bacterium gluconicum) i kvasaca (Schizosaccharomyces pombe, Saccharomycodes ludwigii, Saccharomyces cerevisiae), dobiva se napitak za kojega se vjeruje da doprinosi zaštiti zdravlja. Tu se ponajprije misli na smanjenje razine kolesterola, smanjenje širenja karcinoma, uklanjanje ksenobiotika iz jetre i uklanjanje slobodnih radikala iz organizma. Ovaj se rad fokusira na otkrića o korisnim učincima kombucha napitka, daje uvid u kemijski sastav napitka te proučava kontraindikacije koje se mogu pojaviti nakon učestale konzumacije.

Abstract (english)

Kombucha drink is produced by fermentation of black, green or oolong tea, using symbiotic culture of bacteria and yeast. As a substrate, into reactant mixture sucrose is added. Because of symbiotic activity of bacteria (Acetobacter xyllinum, Acetobacter xyllinoides, Bacterium gluconicum) and yeast (Schizosaccaromyces pombe, Saccaromyces ludwigii, Saccaromyces cereviciae) it is believed that the drink - which is the product of that symbiosis - has beneficial effects on health protection. It mainly refers to decrease of cholesterol levels, as well as to decrease of cancer metastasis; it also refers to removal of the xsenobiotics from the liver, as well as to removal of the free radicals from the body. This assignment is focused on new discoveries concerning the beneficial effect of kombucha tea, giving the insights into chemical structure of the drink, while studying the contraindications of cosuming the drink as well.

• Keywords: čaj; fermentacija; kombucha; pozitivni učinci; SCOBY
• Keywords (english): tea; fermentation; kombucha; positive effects; SCOBY
• Language: croatian
• URN:NBN: urn:nbn:hr:159:367269
• 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: 2020-11-06 11:36:50