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undergraduate thesis
Utjecaj mikrobioloških i tehnoloških parametara na kemijski sastav i senzorska svojstva kombuche
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:286272
Varjačić, Antonija
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

Varjačić, A. (2022). Utjecaj mikrobioloških i tehnoloških parametara na kemijski sastav i senzorska svojstva kombuche (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:286272

Varjačić, Antonija. "Utjecaj mikrobioloških i tehnoloških parametara na kemijski sastav i senzorska svojstva kombuche." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:286272

Varjačić, Antonija. "Utjecaj mikrobioloških i tehnoloških parametara na kemijski sastav i senzorska svojstva kombuche." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:286272

Varjačić, A. (2022). 'Utjecaj mikrobioloških i tehnoloških parametara na kemijski sastav i senzorska svojstva kombuche', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:286272

Varjačić A. Utjecaj mikrobioloških i tehnoloških parametara na kemijski sastav i senzorska svojstva kombuche [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:286272

A. Varjačić, "Utjecaj mikrobioloških i tehnoloških parametara na kemijski sastav i senzorska svojstva kombuche", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:286272

Metadata
TitleUtjecaj mikrobioloških i tehnoloških parametara na kemijski sastav i senzorska svojstva kombuche
Title (english)Influence of microbiological and technological parameters on the chemical composition and sensory properties of kombucha
AuthorAntonija Varjačić
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 country2022-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kombucha je napitak koji se dobiva fermentacijom zašećerenog čaja pomoću simbiotske kulture bakterija i kvasaca (SCOBY). Konzumacija kombuche se povezuje s nekim zdravstvenim učincima kao što su smanjenje razine kolesterola i krvnog tlaka, smanjenje širenja raka, poboljšanje funkcije jetre, imunološkog sustava i gastrointestinalnih funkcija. Cilj ovog rada je opisati proces proizvodnje kombuche te razraditi potencijalne probleme koji se mogu javiti tijekom. Opisane su dozvoljene sirovine te vrste mikroorganizama pogodnih za proizvodnju te najvažniji procesni parametri koji utječu na proces proizvodnje i fermentacije. Nadalje, u ovom su radu prikazane senzorske karakteristike kombuche koje su još uvijek slabo istražene, no zbog kojih se ovo piće može klasificirati kao kiselo, bezalkoholno i osvježavajuće. Zbog pozamašne koncentracije vitamina i antioksidacijskog i detoksikacijskog te mogućeg probiotičkog djelovanja kombuche, ovo se piće može nazvati zdravim ukoliko se konzumira u dozvoljenim količinama. Glavni problem u proizvodnji još uvijek predstavlja manjak standardizacije procesa proizvodnje kombuche.
Abstract (english)
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts (SCOBY). Kombucha consumption has been associated with some health effects such as the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of liver, the immune system, and gastrointestinal functions. The aim of this paper is to describe the kombucha production process and to elaborate on potential problems that may arise during it. Permitted raw materials and types of microorganisms suitable for production are described, as well as the most important process parameters that affect the production and fermentation process. Furthermore, this paper presents the sensorial characteristics of kombucha, which are still poorly researched, but due to which this drink can be classified as sour, non-alcoholic and refreshing. Due to the considerable concentration of vitamins and antioxidant, detoxifying and possible probiotic effects of kombucha, this drink can be called healthy if it is consumed in permitted amounts. The main problem in production is still the lack of standardization.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:286272
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 on2024-04-15 09:09:01