prikaz prve stranice dokumenta Biotransformacija i antimikrobna aktivnost kombucha napitaka od aronije, kadulje i lista masline
  Download
PDF 2.04 MB
undergraduate thesis
Biotransformacija i antimikrobna aktivnost kombucha napitaka od aronije, kadulje i lista masline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:886739
Krizmanić, Tena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Krizmanić, T. (2016). Biotransformacija i antimikrobna aktivnost kombucha napitaka od aronije, kadulje i lista masline (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:886739

Krizmanić, Tena. "Biotransformacija i antimikrobna aktivnost kombucha napitaka od aronije, kadulje i lista masline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:886739

Krizmanić, Tena. "Biotransformacija i antimikrobna aktivnost kombucha napitaka od aronije, kadulje i lista masline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:886739

Krizmanić, T. (2016). 'Biotransformacija i antimikrobna aktivnost kombucha napitaka od aronije, kadulje i lista masline', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:886739

Krizmanić T. Biotransformacija i antimikrobna aktivnost kombucha napitaka od aronije, kadulje i lista masline [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:886739

T. Krizmanić, "Biotransformacija i antimikrobna aktivnost kombucha napitaka od aronije, kadulje i lista masline", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:886739

Metadata
TitleBiotransformacija i antimikrobna aktivnost kombucha napitaka od aronije, kadulje i lista masline
Title (english)Biotransformation and antimicrobial activity of kombucha beverage produced with aronia, sage and olive leaf
AuthorTena Krizmanić
MentorSunčica Beluhan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2016-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kombucha je tradicionalni osvježavajući napitak koji se pripravlja fermentacijom čaja, uz dodatak šećera i simbiotički združene kulture bakterija octene kiseline i kvasaca. Ovaj se napitak stoljećima intenzivno konzumira diljem cijelog svijeta zbog svojih profilaktičkih i terapeutskih svojstava. U ovom su radu pripremljene infuzije čaja aronije, kadulje i lista masline (40 g/L), zaslađene sa 70 g/L saharoze, te fermentirane pomoću kombuche tijekom 18 dana pri 25 oC. Uočeno je da su promjene pH vrijednosti bile povezane s simbiotskim metaboličkim aktivnostima kvasaca i bakterija octene kiseline. Debljina i prinos bakterijske celuloze povećala se tijekom fermentacije. Uočena je antimikrobna aktivnost kombuche na Gram-pozitivne i Gram-negativne bakterije (Streptococcus aureus, Escherichia coli i Salmonella faecalis), no ne i na kvasac Candida albicans.
Abstract (english)
Kombucha is a traditional refreshing beverage obtained by the fermentation of sugared tea with a powerful symbiosis of acetic bacteria and yeasts. This drink has been intensively consumed during a long time worldwide for its prophylactic and therapeutic properties. In this present study, the tea broths produced with aronia, sage and olive leaf (40 g/L) were fermented naturally at 25 oC with kombucha over a period of up to 18 days in the presence of 70 g/L sucrose. Changes in pH were related to the symbiotic metabolic activities of yeasts and acetic acid bacteria. The thickness and yield of bacterial cellulose increased with fermentation time. Antimicrobial activities was observed in the fermented samples against the tested Gram-positive and Gram-negative organisms (Streptococcus aureus, Escherichia coli and Salmonella faecalis), but Candida albicans was not inhibited by kombucha.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:886739
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 09:09:40