Selin KALKAN, Mustafa Remzi OTAĞ, Sümeyye SARMUSAK, Feride Buse GÖNÜLTAŞ, Arife YAŞAR

Farklı Çay Türleri ile Hazırlanan Kombuchaların Biyoaktif ve Duyusal Özelliklerinin Belirlenmesi

Kombucha çayı, çeşitli bakteri ve mayaların simbiyotik birlikteliğinden oluşan, Kombucha mantarı ile elde edilen hafif ekşimsi-tatlı lezzete sahip fermente bir içecektir. Bu çalışmada siyah, beyaz ve yeşil çaylardan üretilen fermente Kombuchaların antimikrobiyel, antioksidan etkileri ile duyusal özelliklerinin belirlenmesi amaçlanmıştır. Çay örneklerinin antimikrobiyel etkilerinin belirlenmesinde disk difüzyon yöntemi kullanılmış olup, seçilmiş insan ve gıda kaynaklı patojen test mikroorganizmalarına karşı antimikrobiyel etki tespit edilmiştir. Örneklerin antioksidan etkilerinin belirlenmesinde iki farklı yöntem kullanılmış olup, ABTS ve DPPH radikal süpürme kapasiteleri ölçülmüştür. Kombucha çaylarının duyusal analizlerinde, örneklerin aroma, lezzet, parlaklık, dem rengi, burukluk ve genel beğenilirlik özellikleri değerlendirilmiştir. Sonuç olarak, yeşil çay ile hazırlanan Kombucha çay örneklerinin 16.50±6.36ve 27.00±7.07 mm’lik zon çapları ile Listeria monocytogenes’e karşı en yüksek antimikrobiyel aktiviteyi gösterdikleri tespit edilmiştir. Antioksidan aktiviteleri açısından çay örnekleri değerlendirildiğinde, siyah, beyaz ve yeşil çay örneklerine kıyasla Kombucha mantarı ile fermente edilerek hazırlanan çay örneklerinin antioksidan özelliklerinin arttığı belirlenmiştir. Duyusal analizler sonucunda ise en beğenilerek tüketilen ve duyusal özellikler açısından tercih edilen Kombucha çayının ise siyah çay kullanılarak hazırlanan örnekler olduğu bildirilmiştir.

Anahtar Kelimeler:

Kombucha çayı, antioksidan, antimikrobiyel, duyusal özellikler

Determination of Bioactive and Sensory Properties of Kombucha Produced With Different Tea Types

Kombucha tea is a fermented beverage with a mild sourish-sweet taste obtained by Kombucha mushroom consisting of the symbiotic combination of various bacteria and yeasts. In this study, it was aimed to determine the antimicrobial, antioxidant effects and sensory properties of the fermented Kombucha tea samples produced from black, white and green teas. Disc diffusion method was used to determine the antimicrobial effects of tea samples and the antimicrobial effect was determined against selected human and foodborne pathogenic bacteria. Two different methods were used to determine the antioxidant effects of the samples and ABTS and DPPH radical scavenging capacities were measured. For sensory analysis of Kombucha teas, the aroma, flavor, brightness, color of steep, sourness and general approval characteristics of the samples were evaluated. As a result, it was determined that Kombucha tea samples prepared with green tea showed the highest antimicrobial activity against Listeria monocytogenes with 16.50 ± 6.36 and 27.00 ± 7.07 mm zone diameters. When the tea samples were evaluated in terms of antioxidant activities, it was established that the antioxidant properties of the tea samples prepared by the fermented Kombucha mushroom were increased compared to the black, white and green tea samples. As a conclusion of sensory analyzes, it was determined that Kombucha tea prepared using black tea was the most liked and consumed, preferred in terms of sensory properties.

Keywords:

Kombucha tea, antioxidant, antimicrobial, sensory properties,

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