prikaz prve stranice dokumenta Nutritivni i zdravstveni učinci sastojaka i metabolita nastalih fermentacijom kombucha napitka
  Download
PDF 649.46 KB
undergraduate thesis
Nutritivni i zdravstveni učinci sastojaka i metabolita nastalih fermentacijom kombucha napitka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:367269
Knez, Petra
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

Knez, P. (2020). Nutritivni i zdravstveni učinci sastojaka i metabolita nastalih fermentacijom kombucha napitka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:367269

Knez, Petra. "Nutritivni i zdravstveni učinci sastojaka i metabolita nastalih fermentacijom kombucha napitka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:367269

Knez, Petra. "Nutritivni i zdravstveni učinci sastojaka i metabolita nastalih fermentacijom kombucha napitka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:367269

Knez, P. (2020). 'Nutritivni i zdravstveni učinci sastojaka i metabolita nastalih fermentacijom kombucha napitka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:367269

Knez P. Nutritivni i zdravstveni učinci sastojaka i metabolita nastalih fermentacijom kombucha napitka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:367269

P. Knez, "Nutritivni i zdravstveni učinci sastojaka i metabolita nastalih fermentacijom kombucha napitka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:367269

Metadata
TitleNutritivni i zdravstveni učinci sastojaka i metabolita nastalih fermentacijom kombucha napitka
Title (english)Nutritional and health effects of the ingredients and metabolites made by fermentation of kombucha drink
AuthorPetra Knez
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 country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kombucha je napitak proizveden fermentacijom crnog, zelenog ili oolong čaja, koristeći simbiotsku kulturu bakterija i kvasaca. Kao izvor ugljika, najčešće se u infuziju čaja dodaje saharoza. Zbog simbiotskog djelovanja bakterija (Acetobacter xylinum, Acetobacter xylinoides, Bacterium gluconicum) i kvasaca (Schizosaccharomyces pombe, Saccharomycodes ludwigii, Saccharomyces cerevisiae), dobiva se napitak za kojega se vjeruje da doprinosi zaštiti zdravlja. Tu se ponajprije misli na smanjenje razine kolesterola, smanjenje širenja karcinoma, uklanjanje ksenobiotika iz jetre i uklanjanje slobodnih radikala iz organizma. Ovaj se rad fokusira na otkrića o korisnim učincima kombucha napitka, daje uvid u kemijski sastav napitka te proučava kontraindikacije koje se mogu pojaviti nakon učestale konzumacije.
Abstract (english)
Kombucha drink is produced by fermentation of black, green or oolong tea, using symbiotic culture of bacteria and yeast. As a substrate, into reactant mixture sucrose is added. Because of symbiotic activity of bacteria (Acetobacter xyllinum, Acetobacter xyllinoides, Bacterium gluconicum) and yeast (Schizosaccaromyces pombe, Saccaromyces ludwigii, Saccaromyces cereviciae) it is believed that the drink - which is the product of that symbiosis - has beneficial effects on health protection. It mainly refers to decrease of cholesterol levels, as well as to decrease of cancer metastasis; it also refers to removal of the xsenobiotics from the liver, as well as to removal of the free radicals from the body. This assignment is focused on new discoveries concerning the beneficial effect of kombucha tea, giving the insights into chemical structure of the drink, while studying the contraindications of cosuming the drink as well.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:367269
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-11-06 11:36:50