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

Gülçin Şatır

Article Details

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

Authors:

Gülçin Şatır

Publisher:

Ege University

Main Topics:

Gıda Bilimleri (Diğer)

Journal:

Ege Üniversitesi Ziraat Fakültesi Dergisi Vol.60 Issue 3, pp.465-472

Document Type:

Article

Publication Date:

10/2023

Document Language:

Turkish

Document ID (Org No.):

2001300993

pISSN:

1018-8851

Keywords:

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.

 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.

 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.

 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, 25ºCye soğutulduktan sonra her ikisine de eşit miktarda simbiyotik bakteri ve maya kültüründen SCOBY oluşan kombu çayı starteri kullanılmıştır.Fermantasyon 25ºCde 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.

Article Details

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

Authors:

Gülçin Şatır

Publisher:

Ege University

Main Topics:

Gıda Bilimleri (Diğer)

Journal:

Ege Üniversitesi Ziraat Fakültesi Dergisi Vol.60 Issue 3, pp.465-472

Document Type:

Article

Publication Date:

10/2023

Document Language:

Turkish

Document ID (Org No.):

2001300993

pISSN:

1018-8851

Bioactive substances

fermentation

kombucha

SCOBY

substrateBioactive substances

fermentation

kombucha

SCOBY

substrate

Issues

Article Details

Authors: Gülçin Şatır

Publisher: Ege University

Main Topics: Gıda Bilimleri (Diğer)

Journal: Ege Üniversitesi Ziraat Fakültesi Dergisi Vol.60 Issue 3, pp.465-472

Document Type: Article

Publication Date: 10/2023

Document Language: Turkish

Document ID (Org No.): 2001300993

pISSN: 1018-8851

Issues

Authors:

Gülçin Şatır

Publisher:

Ege University

Main Topics:

Gıda Bilimleri (Diğer)

Journal:

Ege Üniversitesi Ziraat Fakültesi Dergisi Vol.60 Issue 3, pp.465-472

Document Type:

Article

Publication Date:

10/2023

Document Language:

Turkish

Document ID (Org No.):

2001300993

pISSN:

1018-8851