Effect of Fermentation Time on Bio-Viability of Kombucha Tea

Year 2019, , 200 - 211, 02.09.2019

Nurcan Değirmencioğlu , Elif Yıldız , Yasemin Şahan , Metin Güldaş , Ozan Gürbüz

https://doi.org/10.24323/akademik-gida.613567

Cited By: 3

Abstract

Kombucha is a symbiotic system including
synergistic effects of yeasts and acetic acid bacteria, produced by the fermentation
of tea leaves and the incorporation of kombucha cultures under aerobic
conditions. In this study, kombucha samples were produced using different tea
leaves (white, green, oolong, black
and pu-erh), and the number of lactic
acid bacteria (LAB), total yeast (TM), total acetic acid (TAA) and total
gluconobacter (TGB) were determined in these samples during the fermentation of
21 days (30°C, dark conditions). Moreover, the survival rates of the present
microbiota were investigated by using the in
vitro artificial gastrointestinal model depending on the various
fermentation periods. On the 12^th day of fermentation, the highest
vitality rates were obtained for acetic acid bacteria (91.16-99.61%) and
gluconobacteria (90.84-99.37%) in artificial gastrointestinal model. At the end
of the fermentation period, TAA and TGB counts were 7.77-10.66 and 7.68-9.68
log cfu/mL, respectively. LAB counts increased first, followed by a reduction
of 60% due to high acidity (11.17 g/L, as acetic acid) and a decrease in pH
(2.82). In terms of antibacterial activity; E.
coli was the most sensitive microorganism and Lactobacillus acidophilus was the most resistant microorganism to
the elevated acidity. The Kombucha tea produced by Pu-erh tea leaves had the highest antibacterial effect on the
microorganisms investigated (p<0.05). In terms of the industrial production
of Kombucha tea and the viability of the probiotics, it was concluded that the
ideal fermentation period should be 2 weeks, and the fermentation conditions
should be standardized in order to maintain its functional properties.

Keywords

Kombucha, Microbiota, In vitro, Artificial static gastrointestinal model

Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri

Abstract

Kombu çayı kültürü
ilavesiyle aerobik koşullarda çay yapraklarının fermentasyonuyla elde edilen
Kombu çayı, maya ve asetik asit bakterilerinin birlikte çalıştığı simbiyotik
bir sistemdir. Bu çalışmada, farklı çay (beyaz,
yeşil, oolong, siyah ve pu-erh)
yaprakları kullanılarak üretilen kombu çaylarının, 21 gün (30°C, karanlık
koşullarda) fermentasyon süresince laktik asit bakterisi (LAB), toplam maya
(TM), toplam asetik asit (TAA) ve toplam glukonobakter (TGB) sayımları yapılmış
ve in vitro yapay statik gastrointestinal
model kullanılarak mevcut
mikrobiyotanın canlı kalma oranları ile fermentasyon süresine bağlı olarak
değişimi incelenmiştir. Yapay mide-barsak ortamında en yüksek canlılık oranının
fermentasyonun 12. gününde asetik asit bakterileri ve glukonobakterlerde
(%91.16-99.61 ve %90.84-99.37) olduğu, fermentasyon sonunda, TAA ve TGB
sayılarının 7.77-10.66 ve 7.68-9.68 log kob/mL arasında değiştiği, LAB
sayılarında ise önce artış ardından yüksek asitlik (11.17 g/L, asetik asit
cinsinden) ve düşen pH (2.82) nedeniyle inhibisyon sonucu %60 oranında azalma
olduğu belirlenmiştir. Kombu çaylarının antibakteriyel etkisinin belirlenmesine
yönelik incelemede ise artan asitliğe en hassas mikroorganizmanın Escherichia coli ve en dirençli
mikroorganizmanın da Lactobacillus
acidophilus olduğu belirlenmiştir. Pu-erh çay yapraklarıyla üretilen kombu
çaylarının ise mikroorganizmalar üzerinde en fazla antibakteriyel etki gösteren
çay yaprağı olduğu tespit edilmiştir (p<0.05). Sonuç olarak, ticari Kombu
çayı üretiminde probiyotiklerin canlılık özellikleri göz önünde bulundurularak
ideal fermentasyon süresi olarak 2 haftanın önerilebileceği, fonksiyonel
özelliklerin korunabilmesi için de fermentasyon koşullarının standardize
edilmesi gerektiği sonucuna varılmıştır. 

Keywords

Kombu çayı, Mikrobiyota, İn vitro, Yapay statik gastrointestinal sistemde canlılık

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