Show simple item record

Kombucha made from medical herbs - biological activity and fermentation parameters

dc.contributor.advisorMarkov, Siniša
dc.contributor.otherLončar, Eva
dc.contributor.otherMarkov, Siniša
dc.contributor.otherČanadanović-Brunet, Jasna
dc.contributor.otherNedović, Viktor
dc.creatorCvetković, Dragoljub
dc.date.accessioned2018-10-09T11:34:58Z
dc.date.available2018-10-09T11:34:58Z
dc.date.available2020-07-03T13:52:36Z
dc.date.issued2009-12-29
dc.identifier.urihttps://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija152472907809671.pdf?controlNumber=(BISIS)71286&fileName=152472907809671.pdf&id=11267&source=NaRDuS&language=srsr
dc.identifier.urihttp://nardus.mpn.gov.rs/handle/123456789/9999
dc.identifier.urihttps://www.cris.uns.ac.rs/record.jsf?recordId=71286&source=NaRDuS&language=srsr
dc.identifier.urihttps://www.cris.uns.ac.rs/DownloadFileServlet/IzvestajKomisije152472907058342.pdf?controlNumber=(BISIS)71286&fileName=152472907058342.pdf&id=11266&source=NaRDuS&language=srsr
dc.description.abstractKombuha je tradicionalni napitak koji se dobija fermentacijom zaslađenog crnog ili zelenog čaja, fiziološkom aktivnošću čajne gljive, koja predstavlja simbiozu autohthonih vrsta kvasaca i bakterija sirćetnog vrenja. Cilj rada je bio da se ispita biološka aktivnost konzumnih kombuha napitaka (titrabilne kiselosti 3,5-4 g/L) od crnog čaja (Camellia sinensis L), čaja ehinacee (Echinacea purpurea L.) i rtanjskog čaja (Satureja montana L.). Za ispitivanje antimikrobne aktivnosti kombuha napitaka upotrebljeni su sledeći sojevi bakterija, kvasaca i plesni: Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus sp., Salmonella enteritidis, Proteus mirabilis, Escherichia coli, Sarcina lutea, Saccharomyces cerevisiae, Candida pseudotropicalis, Rhodotorula sp., Penicillium aurantiogriseum, Aspergillus niger i Aspergillus flavus. Antioksidativna aktivnost kombuha napitaka ispitana je na DPPH i OH radikale ESR spektralnom metodom. Antiproliferativna aktivnost čajeva i kombuha napitaka od crnog i rtanjskog čaja ispitana na tri ćelijske linije humanih karcinoma: HeLa (epitelni karcinom cerviksa), MCF-7 (adenokarcinom dojke) i HT-29 (adenokarcinom debelog creva). Pored istraživanja biološke aktivnosti kombuha napitaka, cilj rada je bio da se ispitaju i neki od osnovnih parametara kombuha fermentacije – optimalna količina izvora ugljenika i azota u medijumu za kultivaciju, geometrijske karakteristike fermentora, inokulacija starter kulturama. Definisanje kritičnih parametara kombuha fermentacije je bio osnov za izvođenje matematičkog modela za scale-up fermentativnog procesa.sr
dc.description.abstractKombucha is a traditional beverage obtained by fermenting sweetned black or green tea with tea fungus, which represents a symbiotic combination of acetic acid bacteria and autochthonous yeast species. In this study, the antimicrobial, antioxidative and antiproliferative activity of kombucha beverages (titratable acidity 3,5-4 g/L) obtain from black tea (Camellia sinensis L), echinacea tea (Echinacea purpurea L.) and rtanj tea (Satureja montana L.) were tested. Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus sp., Salmonella enteritidis, Proteus mirabilis, Escherichia coli, Sarcina lutea, Saccharomyces cerevisiae, Candida pseudotropicalis, Rhodotorula sp., Penicillium aurantiogriseum, Aspergillus niger i Aspergillus flavus were used as test microorganisms for examination of antimicrobial activity. The antioxidant activity of differently prepared kombucha beverages was examined agains DPPH and OH radicals by ESR-spectrometry. Antiproliferative activity of black tea kombucha and Satureja montana kokmbucka was measured by sulforhodamine B colorimetric assay on HeLa (cervix epitheloid carcinoma), HT-29 (colon adenocarcinoma), and MCF-7 (breast adenocarcinoma) cells line. Also, same parametars of kombucha fermentation – optimal quantity of source of carbon and nitrogen in cultivation medium, geometric characteristics of reactors and inoculation by starter culture – were tested. Definition of critical parameters of kombucha fermentation is important for derivation of mathematical model for scaling-up fermentation process.en
dc.languagesr (latin script)
dc.publisherУниверзитет у Новом Саду, Технолошки факултетsr
dc.rightsopenAccessen
dc.sourceУниверзитет у Новом Садуsr
dc.subjectkombuhasr
dc.subjectkombuchaen
dc.subjectechinaceaen
dc.subjectwinter savoryen
dc.subjectstarter cultureen
dc.subjectscale-upen
dc.subjectbiological activityen
dc.subjectehinaceasr
dc.subjectrtanjski čajsr
dc.subjectstarter kulturesr
dc.subjectscale-upsr
dc.subjectbiološka aktivnostsr
dc.titleKombuha od lekovitog bilja - biološka aktivnost i parametri fermentacijesr
dc.title.alternativeKombucha made from medical herbs - biological activity and fermentation parametersen
dc.typedoctoralThesissr
dc.rights.licenseBY
dcterms.abstractМарков, Синиша; Марков, Синиша; Чанадановић-Брунет, Јасна; Недовић, Виктор; Лончар, Ева; Цветковић, Драгољуб; Комбуха од лековитог биља - биолошка активност и параметри ферментације; Комбуха од лековитог биља - биолошка активност и параметри ферментације;
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/39779/IzvestajKomisije17714.pdf
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/39778/Disertacija17714.pdf


Files in this item

Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record