Determination of Bioactive and Sensory Properties of Kombucha Produced With Different Tea Types

Year 2020, Volume: 13 Issue: 1, 283 - 295, 20.03.2020

Selin Kalkan , Mustafa Remzi Otağ , Sümeyye Sarmusak Feride Buse Gönültaş Arife Yaşar

https://doi.org/10.18185/erzifbed.563223

Abstract

Kombucha
tea is a fermented beverage with a mild sourish-sweet taste obtained by
Kombucha mushroom consisting of the symbiotic combination of various bacteria
and yeasts. In this study, it was aimed to determine the antimicrobial,
antioxidant effects and sensory properties of the fermented Kombucha tea samples
produced from black, white and green teas. Disc diffusion method was used to
determine the antimicrobial effects of tea samples and the antimicrobial effect
was determined against selected human and foodborne pathogenic bacteria. Two
different methods were used to determine the antioxidant effects of the samples
and ABTS and DPPH radical scavenging capacities were measured. For sensory
analysis of Kombucha teas, the aroma, flavor, brightness, color of steep,
sourness and general approval characteristics of the samples were evaluated. As
a result, it was determined that Kombucha tea samples prepared with green tea
showed the highest antimicrobial activity against Listeria monocytogenes with
16.50 ± 6.36 and 27.00 ± 7.07 mm zone diameters. When the tea samples were
evaluated in terms of antioxidant activities, it was established that the
antioxidant properties of the tea samples prepared by the fermented Kombucha
mushroom were increased compared to the black, white and green tea samples. As
a conclusion of sensory analyzes, it was determined that Kombucha tea prepared
using black tea was the most liked and consumed, preferred in terms of sensory
properties.

Keywords

Kombucha tea, antioxidant, antimicrobial, sensory properties

Farklı Çay Türleri ile Hazırlanan Kombuchaların Biyoaktif ve Duyusal Özelliklerinin Belirlenmesi

Abstract

Kombucha
çayı, çeşitli bakteri ve mayaların simbiyotik birlikteliğinden oluşan, Kombucha
mantarı ile elde edilen hafif ekşimsi-tatlı lezzete sahip fermente bir
içecektir. Bu çalışmada siyah, beyaz ve yeşil çaylardan üretilen fermente
Kombuchaların antimikrobiyel, antioksidan etkileri ile duyusal özelliklerinin
belirlenmesi amaçlanmıştır. Çay örneklerinin antimikrobiyel etkilerinin
belirlenmesinde disk difüzyon yöntemi kullanılmış olup, seçilmiş insan ve gıda
kaynaklı patojen test mikroorganizmalarına karşı antimikrobiyel etki tespit
edilmiştir. Örneklerin antioksidan etkilerinin belirlenmesinde iki farklı
yöntem kullanılmış olup, ABTS ve DPPH radikal süpürme kapasiteleri ölçülmüştür.
Kombucha çaylarının duyusal analizlerinde, örneklerin aroma, lezzet, parlaklık,
dem rengi, burukluk ve genel beğenilirlik özellikleri değerlendirilmiştir.
Sonuç olarak, yeşil çay ile hazırlanan Kombucha çay örneklerinin 16.50±6.36ve
27.00±7.07 mm’lik zon çapları ile Listeria
monocytogenes’e karşı en yüksek antimikrobiyel aktiviteyi gösterdikleri
tespit edilmiştir. Antioksidan aktiviteleri açısından çay örnekleri
değerlendirildiğinde, siyah, beyaz ve yeşil çay örneklerine kıyasla Kombucha
mantarı ile fermente edilerek hazırlanan çay örneklerinin antioksidan
özelliklerinin arttığı belirlenmiştir. Duyusal analizler sonucunda ise en beğenilerek
tüketilen ve duyusal özellikler açısından tercih edilen Kombucha çayının ise
siyah çay kullanılarak hazırlanan örnekler olduğu bildirilmiştir.

Keywords

Kombucha çayı, antioksidan, antimikrobiyel, duyusal özellikler

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