Ev Yapımı Kombu Çayı Üretiminde Mikrobiyolojik Kontaminasyon Riskinin Değerlendirilmesi

Year 2025, Volume: 44 Issue: 2, 112 - 118, 31.12.2025

Tulay Elal Muş

https://doi.org/10.30782/jrvm.1780486

Abstract

Kombu çayı, sağlık üzerindeki etkileri ile son zamanlarda dikkat çeken önemli bir fermente içecektir. Ticari olarak üretimi ve satışı olmakla birlikte sağlık üzerindeki etkileri ve ev yapımı gıdaların ticari olanlara kıyasla daha güvenilir olacağı gibi sebeplerle ev yapımı olarak da üretilmekte ve tüketilmektedir. Mevcut çalışma, ev yapımı Kombu çaylarının mikrobiyolojik güvenilirliğini gıda güvenliği ve halk sağlığı açısından değerlendirmek amacıyla gerçekleştirilmiştir. Bu amaçla Kombu çayının bakteri ve mayalarının simbiyotik kültürü (SCOBY) 10 eşit parçaya bölünmüş 1’i kontrol olarak laboratuvar ortamında tutulmuş, 9’u ise birbirinden habersiz gönüllü hanelere, Kombu çayı hazırlamak için oluşturulmuş kit ve fermentasyon prosedürü ile birlikte teslim edilmiştir. Gönüllü hanelerden günlük mutfak düzeni içerisinde, rutin hijyen davranışları ile fermentasyon prosedürüne bağlı kalarak SCOBY’nin seri fermentasyonlarını gerçekleştirmeleri istenmiştir. Çalışmada her biri 14 gün süren dört seri fermentasyon gerçekleştirilmiş ve her fermentasyona ilişkin Kombu çayı örnekleri toplanmış, örneklerde koliform bakteri, Enterobactericeae, E. coli, enterokok, stafilokok ve küf mikroorganizmaları varlığı araştırılmıştır. Analizlerde, ikinci seri fermentasyon (28. gün) Kombu çayının 5. ve 6. gönüllü hane örneklerinde sırasıyla 2.69 log kob/mL ve 2.28 log kob/mL küf ve 4. gönüllü hane örneğinde 2 log kob/mL koagülaz-negatif stafilokok belirlenmiştir. Dördüncü seri fermentasyon (56. gün) Kombu çaylarında 3. gönüllü haneden alınan örnekte 2 log kob/mL koagülaz-negatif stafilokok ve 4. gönüllü hane örneğinde 1 log kob/mL koliform bakteri izole edilmiştir. Ev yapımı Kombu çaylarına ilişkin mikrobiyolojik analiz sonuçlarına göre, çalışmaya dahil olan 9 haneden 4’ünde (%44.4) üretilen çaylarda mikrobiyal kontaminasyon tespit edilmiştir. Sonuç olarak ev yapımı Kombu çaylarının, bakteri ve küf ile kontamine olabileceği ve bu durumun tüketicilerin sağlığı üzerinde risk teşkil edebileceği mevcut çalışma ile ortaya konmuştur. Tüketicilerin hazır ticari Kombu çaylarını tercih etmelerinin daha güvenli olacağı, fermentasyonu kendisi yapmak isteyen tüketicilerin ise hijyenik koşullara çok dikkat etmeleri, SCOBY’i düzenli yenilemeleri ve üretim esnasında pH ve sıcaklık kontrolü yapmaları ortaya çıkabilecek riskleri azaltmak için önerilmektedir.

Keywords

Kombu çayı , ev yapımı , kontaminasyon , küf , bakteri

Thanks

Evlerinde Kombu çayı üretmeye gönüllü olarak bu çalışmanın gerçekleşmesine katkı sağlayan tüm hane bireylerine teşekkür ederim. Ayrıca, Kombu çayı üretimi konusundaki bilgi ve tecrübelerini paylaşarak bu çalışmanın yürütülmesine destek olan Doç. Dr. Elif YILDIZ’a teşekkür ederim.

Assessment of Microbiological Contamination Risk in Homemade Kombucha Production

Abstract

The current study was conducted to assess the microbiological safety of homemade kombucha from a food safety and public health perspective. For this purpose, a symbiotic culture of kombucha bacteria and yeast (SCOBY) was divided into 10 equal parts. One was kept in the laboratory as a control, and the remaining nine were delivered to volunteer households, along with a kit and fermentation procedure designed to prepare kombucha. The volunteer households were asked to carry out serial fermentations of the SCOBY within their daily kitchen routine, adhering to routine hygiene practices and the fermentation procedure. In the study, four serial fermentations, each lasting 14 days, were conducted, and kombucha samples from each fermentation were collected and analyzed for the presence of coliform bacteria, Enterobacteriaceae, E. coli, enterococci, staphylococci, and mold. In the analyses, 2.69 log cfu/mL and 2.28 log cfu/mL of mold were detected in the 5th and 6th volunteer household samples of Kombucha tea from the second series fermentation (day 28), respectively, and 2 log cfu/mL of coagulase-negative staphylococci were detected in the 4th volunteer household sample. In the fourth series fermentation (day 56), 2 log cfu/mL coagulase-negative staphylococci were isolated in the sample taken from the 3rd volunteer household, and 1 log cfu/mL coliform bacteria were isolated in the sample taken from the 4th volunteer household in Kombucha tea. According to the results of the homemade Kombucha teas, microbial contamination was detected in the teas produced in 4 of the 9 households (44.4%). In conclusion, the current study has revealed that homemade kombucha can be contaminated with bacteria and mold, posing a health risk to consumers. It would be safer for consumers to choose commercially prepared kombucha. Those wishing to ferment their own kombucha should pay close attention to hygiene, regularly renew the SCOBY, and check pH and temperature during production to decrease potential risks.

Keywords

Kombucha , home-made , contamination , mold , bacteria

Thanks

I would like to thank all household members who volunteered to produce kombucha tea at home and contributed to this study. I would also like to thank Assoc. Prof. Dr. Elif YILDIZ, who shared her knowledge and experience in kombucha tea production and supported the conduct of this study.

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