Utjecaj mikrobioloških i tehnoloških parametara na kemijski sastav i senzorska svojstva kombuche

undergraduate thesis

• Title (english): Influence of microbiological and technological parameters on the chemical composition and sensory properties of kombucha
• Author: Antonija Varjačić
• 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: 2022-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kombucha je napitak koji se dobiva fermentacijom zašećerenog čaja pomoću simbiotske kulture bakterija i kvasaca (SCOBY). Konzumacija kombuche se povezuje s nekim zdravstvenim učincima kao što su smanjenje razine kolesterola i krvnog tlaka, smanjenje širenja raka, poboljšanje funkcije jetre, imunološkog sustava i gastrointestinalnih funkcija. Cilj ovog rada je opisati proces proizvodnje kombuche te razraditi potencijalne probleme koji se mogu javiti tijekom. Opisane su dozvoljene sirovine te vrste mikroorganizama pogodnih za proizvodnju te najvažniji procesni parametri koji utječu na proces proizvodnje i fermentacije. Nadalje, u ovom su radu prikazane senzorske karakteristike kombuche koje su još uvijek slabo istražene, no zbog kojih se ovo piće može klasificirati kao kiselo, bezalkoholno i osvježavajuće. Zbog pozamašne koncentracije vitamina i antioksidacijskog i detoksikacijskog te mogućeg probiotičkog djelovanja kombuche, ovo se piće može nazvati zdravim ukoliko se konzumira u dozvoljenim količinama. Glavni problem u proizvodnji još uvijek predstavlja manjak standardizacije procesa proizvodnje kombuche.

Abstract (english)

Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts (SCOBY). Kombucha consumption has been associated with some health effects such as the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of liver, the immune system, and gastrointestinal functions. The aim of this paper is to describe the kombucha production process and to elaborate on potential problems that may arise during it. Permitted raw materials and types of microorganisms suitable for production are described, as well as the most important process parameters that affect the production and fermentation process. Furthermore, this paper presents the sensorial characteristics of kombucha, which are still poorly researched, but due to which this drink can be classified as sour, non-alcoholic and refreshing. Due to the considerable concentration of vitamins and antioxidant, detoxifying and possible probiotic effects of kombucha, this drink can be called healthy if it is consumed in permitted amounts. The main problem in production is still the lack of standardization.

• Keywords: kombucha; fermentacija; inokulum; senzorska svojstva
• Keywords (english): kombucha; fermentation; inoculum; sensory properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:286272
• 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: 2024-04-15 09:09:01