20.500.12556/RUL-129854 Uporaba kombuče za pripravo fermentiranih pijač Use of kombucha consortium for the preparation of fermented beverages Kombuča je fermentirana pijača, tradicionalno pridobljena s fermentacijo sladkanega črnega ali zelenega čaja. Kombuča je tudi drugo ime za simbiotsko združbo bakterij in kvasovk, imenovano čajna goba. Namen diplomskega dela je bil s pomočjo strokovne literature ugotoviti, katere substrate še lahko fermentiramo z naravno kulturo kombuče, kaj se med fermentacijo dogaja, katere spojine vsebujejo fermentirane pijače in kako se razlikujejo biološke učinkovitosti teh pijač. Ker se kombuča pripravlja iz velikega števila različnih substratov, smo jih v diplomskem delu predstavljenih le nekaj: rmanov čaj, rdeč grozdni sok, datljev sirup, sojino sirotko, kokosovo vodo in kavo. Fermentacija z naravno kulturo kombuče je kombinacija alkoholne, ocetnokislinske in mlečnokislinske fermentacije. Poleg vrste substrata, na fermentacijo in kemijsko sestavo fermentirane pijače, med drugim vplivata tudi trajanje in temperatura. Vrednost pH je eden najpomembnejših parametrov, ki ga spremljajo med fermentacijo. V fermentirani pijači prevladujejo organske kisline in fenolne spojine, vsebujejo pa tudi etanol, ogljikov dioksid, aminokisline, nekatere vitamine in minerale ter mnoge druge spojine, ki jih še niso raziskali. Ob koncu diplomskega dela smo predstavili tudi biološke učinkovitosti, kot so antioksidativna učinkovitost, protimikrobna učinkovitost, antiproliferativna učinkovitost in učinkovitost zaviranja škrobne hidrolaze. Kombuča je priljubljena pijača tudi zaradi številnih pozitivnih učinkov na zdravje in počutje. Kombucha is a fermented beverage that is traditionally made by fermenting sweetened black or green tea. It is also another name for the symbiotic consortium of bacteria and yeast also known as tea fungus. The purpose of thesis is to study the scientific literature to determine what other substrates can be fermented with natural culture of kombucha, what happens during fermentation, what compounds fermented beverages contain, and how the biological activities of these beverages differ. Since kombucha is made from a large number of different substrates, only a few substrates will be presented in the thesis, namely yarrow tea, red grape juice, date syrup, soy whey, coconut water, and coffee. Fermentation with natural culture of kombucha is a combination of alcoholic, acetic acid and lactic acid fermentation. In addition to the type of substrate, the duration and temperature also affect the fermentation and the chemical composition of the fermented beverage. The pH is one of the most important parameters monitored during fermentation. Organic acids and phenolic compounds are predominant in fermented beverage, which also contain ethanol, carbon dioxide, amino acids, some vitamins and minerals, and many other compounds that have not yet been explored. At the end of the thesis, some biological activities are presented such as antioxidant activity, antimicrobial activity, antiproliferative activity and starch hydrolase inhibitory activity. Kombucha is also a popular drink because many other positive effects on health and well-being. fermentirane pijače kombuča priprava kombuče fermentacija rmanov čaj grozdni sok datljev sirup sojina sirotka kokosova voda kava biološka učinkovitost kemijska sestava fermented beverages kombucha preparation of kombucha fermentation yarrow tea red grape juice date syrup soy whey coconut water coffee biological activity chemical composition true false false [M. Jelovčan] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2021-09-09 07:15:07 2021-09-09 07:15:13 2022-09-09 04:13:35 0000-00-00 00:00:00 2021 0 Ljubljana 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 663.952:579.67 195641 75488003 19019.pdf 19019.pdf 1 7C6D960ECC2B62DB71FC212B0ACEB9AA 2eb3a40c5943502db1a0f68d6c42e269bfb872053563bc08803123677a664ef9 aa1c35da-112c-11ec-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=146886 Biotehniška fakulteta 0 0 0