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undergraduate thesis
Izolacija i karakterizacija mikrobiote tijekom fermentacije kombucha zelenog čaja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:698434
Zelić, Nensi
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

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Zelić, N. (2023). Izolacija i karakterizacija mikrobiote tijekom fermentacije kombucha zelenog čaja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:698434

Zelić, Nensi. "Izolacija i karakterizacija mikrobiote tijekom fermentacije kombucha zelenog čaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:698434

Zelić, Nensi. "Izolacija i karakterizacija mikrobiote tijekom fermentacije kombucha zelenog čaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:698434

Zelić, N. (2023). 'Izolacija i karakterizacija mikrobiote tijekom fermentacije kombucha zelenog čaja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:698434

Zelić N. Izolacija i karakterizacija mikrobiote tijekom fermentacije kombucha zelenog čaja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:698434

N. Zelić, "Izolacija i karakterizacija mikrobiote tijekom fermentacije kombucha zelenog čaja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:698434

Metadata
TitleIzolacija i karakterizacija mikrobiote tijekom fermentacije kombucha zelenog čaja
Title (english)Isolation and characterization of microbiota during green tea kombucha fermentation
AuthorNensi Zelić
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 country2023-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kombucha čaj, funkcionalni napitak koji se pripravlja pomoću simbiotske kulture bakterija i kvasca (SCOBY), poprima značajan interes zbog svojih blagotvornih svojstava. Mikrobiota kombucha čaja sastoji se od bakterija i osmofilnih kvasaca, prisutnih u dva međusobno neisključiva dijela: tekućoj fazi ili napitku i biofilmu (bakterijska nanoceluloza, BNC) koji pluta po njoj. U ovom je radu istraživana struktura i dinamika mikrobne zajednice i biokemijska svojstva kombucha čaja tijekom 14 dana fermentacije zelenog čaja. Tijekom fermentacije u zelenom čaju zaslađenom saharozom (80 g/L) praćene su promjene pH vrijednosti, stvaranje organskih kiselina (octene i glukonske), etanola i prinos sintetizirane BNC. Rodovi bakterija koji se izolirani iz SCOBY kulture su Acetobacter, Gluconacetobacter, Micrococcus i Serratia, dok su Rhodotorula, Schizosaccharomyces i Candida glavni izolirani rodovi kvasaca. Kombinirane mikrobiološke i biokemijske analize dale su vrijedne uvide u bolje razumijevanje uloge mikrobiote u korisnim svojstvima kombucha zelenog čaja.
Abstract (english)
Kombucha tea, a functional beverage brewed through a symbiotic culture of bacteria and yeast (SCOBY), is acquiring significant interest due to its claimed beneficial properties. The microbiota of kombucha tea consists of bacteria and osmophilic yeasts, which thrive in two mutually non-exclusive parts: the liquid phase or the beverage and the biofilm (bacterial nanocellulose, BNC) floating on it. In this study, we explored the structure and dynamics of the microbial community and the biochemical properties of kombucha tea at different time points up to 14 days of green tea fermentation. Changes in pH value, the formation of organic acids (acetic and gluconic), ethanol, and synthesized bacterial nanocellulose (BNC) yield were observed over fermentation in sucrose-sweetened green tea (80 g/L). Genera of bacteria majorly found in the SCOBY are Acetobacter, Gluconacetobacter, Micrococcus, and Serratia, while Rhodotorula, Schizosaccharomyces, and Candida were the major yeasts genera isolated. A combined microbiological and biochemical analyses were provide valuable insights to understand better the microbiota's role in the kombucha green tea beneficial properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:698434
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 on2024-04-30 08:57:55