<p>Kombuha je tradicionalni napitak koji se dobija fermentacijom zaslađenog crnog<br />ili zelenog čaja, fiziološkom aktivnošću čajne gljive, koja predstavlja simbiozu<br />autohthonih vrsta kvasaca i bakterija sirćetnog vrenja. Cilj rada je bio da se ispita<br />biološka aktivnost konzumnih kombuha napitaka (titrabilne kiselosti 3,5-4 g/L) od<br />crnog čaja (<em>Camellia sinensis</em> L), čaja ehinacee (<em>Echinacea purpurea</em> L.) i<br />rtanjskog čaja (<em>Satureja montana</em> L.). Za ispitivanje antimikrobne aktivnosti<br />kombuha napitaka upotrebljeni su sledeći sojevi bakterija, kvasaca i plesni:<br /><em>Pseudomonas aeruginosa</em>, <em>Staphylococcus aureus</em>, <em>Bacillus sp.</em>, <em>Salmonella<br />enteritidis, Proteus mirabilis, Escherichia coli, Sarcina lutea, Saccharomyces<br />cerevisiae, Candida pseudotropicalis, Rhodotorula sp., Penicillium<br />aurantiogriseum, Aspergillus niger i Aspergillus flavus</em>. Antioksidativna aktivnost<br />kombuha napitaka ispitana je na DPPH i OH radikale ESR spektralnom metodom.<br />Antiproliferativna aktivnost čajeva i kombuha napitaka od crnog i rtanjskog čaja<br />ispitana na tri ćelijske linije humanih karcinoma: HeLa (epitelni karcinom<br />cerviksa), MCF-7 (adenokarcinom dojke) i HT-29 (adenokarcinom debelog<br />creva). Pored istraživanja biološke aktivnosti kombuha napitaka, cilj rada je bio da<br />se ispitaju i neki od osnovnih parametara kombuha fermentacije – optimalna<br />količina izvora ugljenika i azota u medijumu za kultivaciju, geometrijske<br />karakteristike fermentora, inokulacija starter kulturama. Definisanje kritičnih<br />parametara kombuha fermentacije je bio osnov za izvođenje matematičkog<br />modela za scale-up fermentativnog procesa.</p> / <p>Kombucha is a traditional beverage obtained by fermenting sweetned black or<br />green tea with tea fungus, which represents a symbiotic combination of acetic acid<br />bacteria and autochthonous yeast species. In this study, the antimicrobial,<br />antioxidative and antiproliferative activity of kombucha beverages (titratable<br />acidity 3,5-4 g/L) obtain from black tea (<em>Camellia sinensis</em> L), echinacea tea<br />(<em>Echinacea purpurea</em> L.) and rtanj tea (<em>Satureja montana</em> L.) were tested.<br /><em>Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus sp., Salmonella<br />enteritidis, Proteus mirabilis, Escherichia coli, Sarcina lutea, Saccharomyces<br />cerevisiae, Candida pseudotropicalis, Rhodotorula sp., Penicillium<br />aurantiogriseum, Aspergillus niger i Aspergillus flavus</em> were used as test<br />microorganisms for examination of antimicrobial activity. The antioxidant activity<br />of differently prepared kombucha beverages was examined agains DPPH and OH<br />radicals by ESR-spectrometry. Antiproliferative activity of black tea kombucha<br />and Satureja montana kokmbucka was measured by sulforhodamine B<br />colorimetric assay on HeLa (cervix epitheloid carcinoma), HT-29 (colon<br />adenocarcinoma), and MCF-7 (breast adenocarcinoma) cells line. Also, same<br />parametars of kombucha fermentation – optimal quantity of source of carbon and<br />nitrogen in cultivation medium, geometric characteristics of reactors and<br />inoculation by starter culture – were tested. Definition of critical parameters of<br />kombucha fermentation is important for derivation of mathematical model for<br />scaling-up fermentation process.</p>
| Identifer | oai:union.ndltd.org:uns.ac.rs/oai:CRISUNS:(BISIS)71286 |
| Date | 29 December 2008 |
| Creators | Cvetković Dragoljub |
| Contributors | Markov Siniša, Lončar Eva, Čanadanović-Brunet Jasna, Nedović Viktor |
| Publisher | Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, University of Novi Sad, Faculty of Technology at Novi Sad |
| Source Sets | University of Novi Sad |
| Language | Serbian |
| Detected Language | English |
| Type | PhD thesis |
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