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Effect of Fermentation Time on Bio-Viability of Kombucha Tea

Yıl 2019, Cilt: 17 Sayı: 2, 200 - 211, 02.09.2019
https://doi.org/10.24323/akademik-gida.613567

Öz

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 12th 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.

Kaynakça

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Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri

Yıl 2019, Cilt: 17 Sayı: 2, 200 - 211, 02.09.2019
https://doi.org/10.24323/akademik-gida.613567

Öz

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. 

Kaynakça

  • [1] Leal, J.M., Suárez, L.V., Jayabalan, R., Oros, J.H., Escalante-Aburto, A. (2018). A review on health benefits of kombucha nutritional compounds and metabolites. CyTA - Journal of Food, 16(1), 390-399.
  • [2] Goh, W.N.A., Rosma, A., Kaur, B., Fazilah, B., Karim, A.A., Bhat, R. (2012). Fermentation of black tea broth (Kombucha): I. Effects of sucrose concentration and fermentation time on yield of microbial cellulose. International Food Research Journal, 19(1), 109-117.
  • [3] Jarrell, J., Cal, T., Bennett, J.W. (2000). The Kombucha consortia of yeasts and bacteria. Mycologist, 14(4), 166-170.
  • [4] Kurtzman, C.P., Robnett, C.J., Basehoar-Powers, E. (2001). Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from Kombucha tea. FEMS Yeast Research, 1(2), 133-138.
  • [5] İleri-Büyükoğlu, T., Taşçı, F., Şahindokuyucu, F. (2010). Kombucha ve sağlık üzerine etkileri. Uludag University Journal of the Faculty of Veterinary Medicine, 29(1), 69-76.
  • [6] Kreutzmann, S., Christensen, L.P., Edelenbos, M. (2008). Investigation of bitterness in carrots (Daucus carota L.) based on quantitative chemical and sensory analyses. LWT – Food Science and Technology, 41(2), 193-205.
  • [7] Greenwalt, C.J., Steinkraus, K.H., Ledford, R.A. (2000). Kombucha, the fermented tea: Microbiology, composition, and claimed health effects. Journal of Food Protection, 63(7), 976-981.
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  • [78] Wu, S.C., Yen, G.C., Wang, B.S., Chiu, C.K., Yen, W.J., Chang, L.W. Duh, P.D. (2007). Antimutagenic and antimicrobial activities of pu-erh tea. LWT - Food Science and Technology, 40(3), 506-512.
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Toplam 84 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makaleleri
Yazarlar

Nurcan Değirmencioğlu 0000-0002-1186-3106

Elif Yıldız 0000-0003-1356-9012

Yasemin Şahan 0000-0003-3457-251X

Metin Güldaş 0000-0002-5187-9380

Ozan Gürbüz 0000-0001-7871-1628

Yayımlanma Tarihi 2 Eylül 2019
Gönderilme Tarihi 25 Nisan 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 17 Sayı: 2

Kaynak Göster

APA Değirmencioğlu, N., Yıldız, E., Şahan, Y., Güldaş, M., vd. (2019). Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri. Akademik Gıda, 17(2), 200-211. https://doi.org/10.24323/akademik-gida.613567
AMA Değirmencioğlu N, Yıldız E, Şahan Y, Güldaş M, Gürbüz O. Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri. Akademik Gıda. Eylül 2019;17(2):200-211. doi:10.24323/akademik-gida.613567
Chicago Değirmencioğlu, Nurcan, Elif Yıldız, Yasemin Şahan, Metin Güldaş, ve Ozan Gürbüz. “Fermentasyon Süresinin Kombu Çayı Mikrobiyotası Ve Canlılık Oranları Üzerine Etkileri”. Akademik Gıda 17, sy. 2 (Eylül 2019): 200-211. https://doi.org/10.24323/akademik-gida.613567.
EndNote Değirmencioğlu N, Yıldız E, Şahan Y, Güldaş M, Gürbüz O (01 Eylül 2019) Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri. Akademik Gıda 17 2 200–211.
IEEE N. Değirmencioğlu, E. Yıldız, Y. Şahan, M. Güldaş, ve O. Gürbüz, “Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri”, Akademik Gıda, c. 17, sy. 2, ss. 200–211, 2019, doi: 10.24323/akademik-gida.613567.
ISNAD Değirmencioğlu, Nurcan vd. “Fermentasyon Süresinin Kombu Çayı Mikrobiyotası Ve Canlılık Oranları Üzerine Etkileri”. Akademik Gıda 17/2 (Eylül 2019), 200-211. https://doi.org/10.24323/akademik-gida.613567.
JAMA Değirmencioğlu N, Yıldız E, Şahan Y, Güldaş M, Gürbüz O. Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri. Akademik Gıda. 2019;17:200–211.
MLA Değirmencioğlu, Nurcan vd. “Fermentasyon Süresinin Kombu Çayı Mikrobiyotası Ve Canlılık Oranları Üzerine Etkileri”. Akademik Gıda, c. 17, sy. 2, 2019, ss. 200-11, doi:10.24323/akademik-gida.613567.
Vancouver Değirmencioğlu N, Yıldız E, Şahan Y, Güldaş M, Gürbüz O. Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri. Akademik Gıda. 2019;17(2):200-11.

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