Determination of the effects of black and green tea use on kombucha fermentation

Year 2023, Volume: 60 Issue: 3 - Journal of Agriculture Faculty of Ege University Volume: 60 Issue: 3, 465 - 472, 13.10.2023

Gülçin Şatır

https://doi.org/10.20289/zfdergi.1333999

Abstract

Objective: The substrate and fermentation conditions are critical for kombucha production. The aim of this study is to determine the effects of different substrates on kombucha fermentation.
Material and Methods: Black and green tea samples (BT and GT) were cooled to 25ºC and mixed with an equal amount of kombucha culture. Fermentation continued for 7 days at 25ºC. The pH, chemical composition, sugar components, color properties, organic acid profiles, and sensory properties of kombucha (BTK and GTK) were evaluated.
Results: During fermentation, pH slightly decreased in both tea samples; the ash content of kombucha samples decreased significantly compared to the first day of fermentation. During fermentation, the microbiota thoroughly utilized glucose, fructose, and sucrose in black tea kombucha samples. Although sugar is used during the fermentation of green tea, significant amounts of glucose, fructose, and sucrose were detected in green tea kombucha. In both samples, acetic acid increased significantly due to fermentation. Kombucha, produced with black and green tea, is generally consumed with pleasure.
Conclusion: It is critical to investigate the properties of kombucha, which is a product that could be an alternative to tea consumption habits in our country and could improve its health properties by fermentation.

Keywords

Bioactive substances, fermentation, kombucha, SCOBY, substrate

Project Number

-

Siyah ve yeşil çay kullanımının kombu çayı fermantasyonu üzerine etkilerinin belirlenmesi

Abstract

Amaç: Kombu çayı üretiminin optimizasyonu için substrat ve fermantasyon koşulları önemlidir. Bu çalışmanın amacı, siyah ve yeşil çay kullanılarak belirlenmiş fermantasyon parametrelerinde üretilen Kombu çaylarının bazı önemli gıda bileşenleri üzerindeki etkilerini belirlemektir.
Materyal ve Yöntem: Siyah ve yeşil çay örnekleri (SYÇ ve YEÇ), 25ºC'ye soğutulduktan sonra her ikisine de eşit miktarda simbiyotik bakteri ve maya kültüründen (SCOBY) oluşan kombu çayı starteri kullanılmıştır.Fermantasyon 25ºC’de 7 gün devam etmiştir. Üretilen kombu çayı (SKOM ve YKOM) örneklerinde pH, kimyasal bileşim, şeker bileşenleri, renk özellikleri, organik asit profili ve duyusal değerlendirme yapılmıştır.
Araştırma Bulguları: Fermantasyon süresince, her iki çayda pH azalmıştır; Kombu çayı örneklerinde kül içeriği fermantasyonun ilk gününe göre önemli düzeyde azalmıştır. Siyah çaydan üretilen kombu çayında glukoz, fruktoz ve sakaroz fermantasyon süresince mikrobiyota tarafından tamamen kullanılmıştır. Yeşil çayın fermantasyonu süresince de şeker kullanımı olmasına karşın yeşil çaydan üretilen kombu çayında önemli miktarda glukoz, fruktoz ve sakaroz tespit edilmiştir. Hem siyah hem de yeşil çay ile üretilen kombu örneklerinde asetik asit miktarı fermantasyona bağlı olarak önemli düzeyde artmıştır. Hem siyah hem de yeşil çay ile üretilen kombu çayları genel olarak beğenilerek tüketilmiştir.
Sonuç: Ülkemizde önemli olan çay tüketimine alternatif olabilecek, fermantasyonla sağlık özellikleri artırılabilecek bir ürün olan kombu çayının üretim teknolojisine katkı sağlayacağı düşünülmektedir.

Keywords

Bioactive substances, fermentation, kombucha, SCOBY, substrate

Supporting Institution

-

Project Number

-

Thanks

Danem Süt ve Süt Ürünleri Ltd. Şti.’ne KombuDanem desteği için teşekkür ederim.

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