Kombu çayı üretiminde inkübasyon sıcaklığının etkisi

Year 2021, Volume: 26 Issue: 1, 82 - 92, 19.04.2021

Hidayet Sağlam , Asliye Karaaslan , Kübra Malkaç , Uğur Türbeci , Mehmet Demir , Mert Can Yıldız

https://doi.org/10.37908/mkutbd.757643

Abstract

Amaç: Kombu çayı dünya genelinde tüketilen fakat ülkemizde bilinirliliği az olan, asetik asit fermentasyonu ile alkol fermentasyonunun gerçekleştiği simbiyotik ilişki sonucunda meydana gelen hafif tatlı ve asidik bir içecektir. Sağlık açısından birçok yararı olan bu içeceğin üretim koşullarında sıcaklık önemli bir parametredir. Bu çalışmayla inkübasyon sıcaklığı ve fermentasyon süresinin kombu çayının fizikokimyasal ve mikrobiyolojik özelliklerine etkisinin belirlenmesi amaçlanmıştır.

Yöntem ve Bulgular: Bu çalışmada, Kombu çayı; oda sıcaklığı (15-20°C) ve 28°C’deki sıcaklıkta 15 gün fermentasyona tabi tutulmuş ve bu sürede 0., 5., 10. ve 15. günlerdeki fizikokimyasal ve mikrobiyolojik özellikler incelenmiştir. Oda sıcaklığında üretilen Kombu çayı örneklerinin pH değeri 3.51-5.39; briks değerleri 8.71-9.57; alkol oranı %1.10-3.07; toplam fenolik madde miktarı 374-364 mg gallik asit L-1; antioksidan aktivitesi %80.57-76.58 ve yoğunluk değeri 1.037-1.036 g mL-1 olarak tespit edilmiştir. 28°C’de fermente edilen Kombu çayı örneklerinin ise pH değeri 3.22-5.39; briksinin 8.71–10.10; alkol içeriğinin %1.10-3.76; toplam fenolik madde miktarının 374-430 mg gallik asit L-1; antioksidan aktivitesinin %80.57-80.00 ve yoğunluğunun 1.037-1.035 g mL-1 olduğu belirlenmiştir. Her iki sıcaklıkta üretilen Kombu çaylarının L*, a* ve b* değerleri incelendiğinde, farklı fermentasyon koşullarının 5. ve 10. günlerinde a* ve b* değerleri ile 15. günün L* ve a* değerlerinde istatistiksel olarak önemli fark (p <0.05) tespit edilmiştir. Farklı sıcaklıklarda üretimi gerçekleştirilen Kombu çayının her iki sıcaklıkta fermentasyon günlerine bağlı olarak mikroorganizma sayılarında önemli düzeyde (p <0.05) artış tespit edilmiştir. Farklı sıcaklıklardaki fermentasyon koşullarına göre maya-küf sayılarındaki artış istatistiksel olarak önemsizken, bakteri sayısı açısından 5. ve 10. günlerdeki artış istatistiksel açıdan önemli (p <0.05) bulunmuştur.

Genel Yorum: Fermentasyon sıcaklık ve/veya süresinin standartlaştırılması yerine kombu çayı üretimindeki fermentasyon koşullarının tespitinde ürünün pH değerinin önemli bir kriter olduğu düşünülmektedir.

Çalışmanın Önemi ve Etkisi: Bu bulgular ışığında, kombu çayı üretiminde, üretimin standardizasyonunda fermentasyon süresi 28°C’de 10 gün veya oda sıcaklığında 15.gün olması önerilmektedir.

Keywords

Kombu çayı, Fermentasyon, İnkübasyon sıcaklığı, Fenolik madde, Antioksidan aktivite

Thanks

Prof. Dr. Aynur Gül Karahan Çakmakçı’ya makalenin düzenlenmesindeki emeklerinden dolayı teşekkür ederiz.

The effect of ıncubation temperature on Kombu tea production

Abstract

Aims: Kombu tea is a slightly sweet and acidic beverage that is consumed worldwide but has a low level of awareness in our country, resulting from the symbiotic relationship between acetic acid fermentation and alcohol fermentation. Temperature is an important parameter in the production conditions of this drink, which has many health benefits. This study aimed to determine the effect of incubation temperature and fermentation time on physicochemical and microbiological properties of kombucha tea.

Methods and Results: In this study, physicochemical and microbiological changes on days 0, 5, 10 and 15th occurring as a result of incubation in room conditions (15-20°C) and incubator conditions (28°C) were investigated. The pH of the Kombu tea samples produced at room temperature is 3.51-5.39; brix values 8.71-9.57; alcohol content 1.10-3.07%; total amount of phenolic substance 374-364 mg gallic acid L-1; antioxidant activity was determined as 80.57-76.58% and density value was 1.037-1.036 g mL-1. The pH of the Kombu tea samples fermented at 28 °C is 3.22-5.39; brix 8.71–10.10; alcohol content 1.10-3.76%; the total amount of phenolic substance 374-430 mg gallic acid L-1; antioxidant activity was determined to be 80,57-80,00% and density was 1.037-1.035 g mL-1. A statistically significant difference (p <0.05) in the a* and b* values on the 5th and 10th days of different fermentation conditions and the L* and a* values on the 15th day has been determined. An increase in the number of microorganisms (p <0.05) was detected depending on the fermentation days at both of the Kombu tea produced at different temperatures. According to the fermentation conditions at different temperatures, the increase in the number of yeast-mold was statistically insignificant, while the increase in the 5th and 10th days was statistically significant (p <0.05) in terms of the number of bacteria.

Conclusions: Instead of standardizing the fermentation temperature and/or duration, the pH value of the product is considered to be an important criterion in determining the fermentation conditions in the production of Kombu tea.

Significance and Impact of the Study: In the light of these findings, if standardization is necessary, fermentation time at 28°C is recommended to be 10 days, or at room temperature 15 days.

Keywords

Kombu tea, fermentation, incubation temperature, phenolic compound, antioxidant value

References

• Anonymous (2020) www.instagram.com/kombucha_mantar “Kenan Arslan”. (Erişim tarihi: 02.03.2020)
• Amarasinghe H Weerakkody NS Waisundara VY (2018) Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation. Food Science and Nutrition 6(3), 659-665.
• Belloso-Morales G Hernandez-Sanchez,H (2003) Manufacture of beverage from cheese whey using a tea fungus fermentation. Rev Latinoam Microbiol 45, 5-11.
• Blanc PJ (1996) Characterization of the tea fungus metabolites. Biotechnol Lett, 18, 139-142.
• Boulton C Quain D 2001 Brewing Yeast and Fermentation. Blackwell Science Ltd ISBN 0-632-05475-1
• Chakravorty S Bhattacharya S Chatzinotas A Chakraborty W Bhattacharya D Gachhui R (2016) Kombucha tea fermentation: Microbial and biochemical dynamics. International Journal of Food Microbiology 220: 63–72.
• Chen C Liu BY (2000) Changes in major components of tea fungus metabolites during prolonged fermentation. J Appl Microbiol 89, 834-839.
• Chu SC Chen C (2006) Effects of origins and fermentation time on the antioxidant activities of Kombucha. Food Chem 98, 502-507.
• Çakmakçı AGK Arıdoğan BC Çakmakçı ML (2017) Genel Mikrobiyoloji Uygulama Kılavuzu. Süleyman Demirel Üniversitesi, Mühendislik Fakültesi, SDÜ yayınları, Yayın No:24. Isparta.
• El-Siddig Ahmed S (2003) Biochemical and Microbial Changes During Fermantation of Tea Fungus (Kombucha). University of Khartoum, Faculty of Agriculture, Department of Botany and Agricultural Biotechnology.
• Erkmen O (1996) A Laboratory Manuel In general Microbiology. University of Gaziantep. Department of Food Engineering. Published by the University of Gaziantep. ISBN 975-7375-11-X.
• Gramza-Michałowska A Kulczyński B Xindi Y Gumienna M (2016) Research on the effect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value. Acta Scientiarum Polonorum Technologia Alimentaria 15(4), 447-457.
• Güldane M Bayram M Topuz S Kaya C Gök HB Bülbül M Koç M (2017) Beyaz, siyah ve yeşil çay kullanılarak üretilen Kombuchaların Bazı özelliklerinin Belirlenmesi. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi 34 (1), 46-56.
• İleri-Büyükoğlu T Taşçı F Şahindokuyucu F (2010) Kombucha ve Sağlık üzerine Etkileri. Uludağ Üniv. J. Fac. Vet. Med. 29 (1):69-76.
• Jayabalan R Marimuthu S Swaminathan K (2007) Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chemistry 102, 392–398.
• Jayabalan R Subathradevi P Marimuthu S Sathishkumar M Swaminathan K (2008) Changes in free-radical scavenging ability of Kombucha tea during fermentation. Food Chem 109, 227-234.
• Jayabalan R Malbasa RV Loncar ES Vitas JS Sathishkumar M (2014) A Review on KombuchaTea-Microbiology Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Comprehensive Reviews in Food Science and Food Safety 13: 538-550.
• Jayabalan R Malbasa R V Sathishkumar M (2015) Kombucha Tea: Metabolites. Mérillon, J.M. Ramawat, K.G., (eds.), Fungal Metabolites. DOI 10.1007/978-3-319-19456-1_12-1.
• Karahan AG Akoğlu A Çakır İ Kart A Çakmakçı ML Uygun A Göktepe F (2011) Some properties of bacterial cellulose produced by new native strain Gluconacetobacter sp. A06O2 obtained from Turkish vinegar. Journal of Applied Polymer Science 121: 1823–1831.
• Kallel L Desseaux V Hamdi M Stocker P Ajandouz E (2012) Insights into the fermentation biochemistry of kombucha teas and potential impacts of kombucha drinking on starch digestion. Food Res. Int 49: 226-232.
• Kurtzman CP Robnett CJ Basehoar-Powers E (2001) Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from Kombucha tea. Yeast Res 1, 133-138.
• Liu CH Hsu WH Lee FL Liao CC (1996) The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation. Food Microbiology 13, 407±415.
• Loncar E Djuric M Malbasa R Kolarov LJ Klasnja M (2006) Influence of working conditions upon Kombucha conducted fermentation of black tea. Food Bioprod Process 84, 186-192.
• Malbasa RV Loncar ES Vitas JS Canadanovic-Brunet JM (2011) Influence of starter cultures on the antioxidant activity of kombucha beverage. Food Chemistry 127(4), 1727-1731.
• Malbasa RV Milanovic SD Loncar ES Djuric MS Caric MD Ilicic MD Kolarov L (2009) Milk-based beverages obtained by Kombucha application. Food Chem 112, 178-184.
• Malbasa R Loncar E Drujic M (2008a) Comparison of products of Kombucha fermentation on sucrose and molasses. Food Chem 106, 1039-1045.
• Malbasa R Loncar E Djuric M Dosenovic I (2008b) Effect of sucrose concentration on the products of Kombucha fermentation on molasses. Food Chem 108, 926-932.
• Malbasa RV Loncar ES Djuric MS Kolarov LA Klasnja MТ (2005) Batch fermentation of black tea by kombucha: A contribution to scale-up. APTEFF 36, 1-266.
• Malbasa RV Maksimovic MZ Loncar ES Brankovic TI (2004) The influence of starter cultures on the content of vitamin B2 in tea fungus beverages. CEJOEM 10(1), 79-83.
• Malczewski AA (2001) Kombucha. Çev. Şebnem Tirkeş, İm Yayın Tasarım, Hünkar Ofset, Mecidiyeköy, İstanbul
• Neffe-Skocinska K Sionek B Ścibisz I Kolożyn-Krajewska D (2017) Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties. CyTA - Journal of Food 15(4), 601-607.
• Nguyen VT Flanagan B Gidley MJ Dykes GA (2008) Characterization of cellulose production by a Gluconacetobacter xylinus strain from Kombucha. Curr Microbiol 57, 449-453. Primiani N Pujiati MM Ardhi IS (2018) Kombucha fermentation test used for various types of herbal Teas. Journal of Physics: Conference Series 1025, 012073, 9p.
• Pure AE Pure M (2016a) Antioxidant, Antibacterial and Color Analysis of Garlic Fermented in Kombucha and Red Grape Vinegar. Applied Food Biotechnology 3 (4):246-252.
• Pure AE Pure ME (2016b) Antioxidant and antibacterial activity of kombucha beverages prepared using banana peel, common nettles and black tea infusions. Applied Food Biotechnology 3(2),125-130.
• Reiss J (1994) Influence of different sugars on the metabolism of the tea fungus. Z Lebensm Unters Forsch 198, 258-261.
• Sievers M Lanini C Weber A Schuler-Schmid U Teuber M (1995) Microbiology and Fermentation Balance in a Kombucha Beverage Obtained from a Tea Fungus Fermentation. System. Appl. Microbiol. 18, 590-594
• Singh RP Murthy KNC Jayaprakasha GK (2002) Studies On The Antioxidant Activity Of Pomegranate (Punica Granatum) Peel And Seed Extracts Using İn Vitro Models. J. Agric. Food Chem 50: 81-86.
• Sreeramulu G Zhu Y Knol W (2000) Kombucha fermentation and its antimicrobial activity. J Agric Food Chem 48, 2589-2594.
• Sreeramulu G Zhu Y Knol W (2001) Characterization of antimicrobial activity in Kombucha fermentation. Acta Biotechnol 21, 49-56.
• Sun TZ Li JS Chen C (2015) Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage. Journal of Food and Drug Analysis 23(4), 709-718.
• Şafak S Mercan N Aslım B Beyatlı Y (2002) A study on the production of poly-betahydroxybutyrate bye some eukaryotic microorganisms. Turk Electron J Biotechnol special Issue, 11-17.
• Şafak S Yüksekdağ ZN Aslım B Beyatlı Y (2003) Komboçya çayından izole edilen mayaların antimikrobiyal aktivitelerinin incelenmesi. Gıda 28 (1); 105-108.
• Teoh AL Heard G Cox J (2004) Yeast ecology of Kombucha fermentation. Int J Food Microbiol 95, 119-126.
• Uçan Türkmen F Mercimek Takçı HA Sağlam H Şekeroğlu N (2019a) Investigation of Some Quality Parameters of Pomegranate, Sumac and Unripe Grape Sour Products from Kilis Markets. Quality Assurance and Safety of Crops & Foods 11 (1): 61-71 DOI:10.3920/QAS2018.1293.
• Uçan Türkmen F Mercimek Takçı HA Sarıgüllü Önalan FE Sağlam H (2019b) Arum dioscoridis Ekstraktlarının Toplam Fenolik, Flavonoid İçerikleri ile Antioksidan ve Antibakteriyel Aktivitelerinin Araştırılması. HRU Muh Der 4(1): 102-108.
• Wang, Y., Ji, B., Wu, W., Wang, R., Yang, Z., Zhang, D., Tian, W. (2014). Hepatoprotective effects of Kombucha tea: identification of functional strains and quantification of functional components. J Sci Food Agric, 94: 265-272.
• Velicanski AS Cvetkovic DD Markov SL Tumbas Saponjac VT Vulic JJ (2014) Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts. Food Technol. Biotechnol 52 (4) 420–429.
• Velicanski AS Cvetkovic DD Markov SL Tumbas VT Savatovic SM (2007) Antimicrobial and antioxidant activity of lemon balm Kombucha. APTEFF 38, 165-172.