HİDAYET SAĞLAM, Asliye KARAASLAN, Kübra MALKAÇ, Uğur TÜRBECİ, Mehmet DEMİR, Mert Can YILDIZ

Kombu çayı üretiminde inkübasyon sıcaklığının etkisi

Amaç: Kombu çayı dünya genelinde tüketilen fakat ülkemizde bilinirliliği az olan, asetik asit fermentasyonu ile alkol fermentasyonunun gerçekleştiği simbiyotik ilişki sonucunda meydana gelen hafif tatlı ve asidik bir içecektir. Sağlık açısından birçok yararı olan bu içeceğin üretim koşullarında sıcaklık önemli bir parametredir. Bu çalışmayla inkübasyon sıcaklığı ve fermentasyon süresinin kombu çayının fizikokimyasal ve mikrobiyolojik özelliklerine etkisinin belirlenmesi amaçlanmıştır. Yöntem ve Bulgular: Bu çalışmada, Kombu çayı; oda sıcaklığı (15-20°C) ve 28°C’deki sıcaklıkta 15 gün fermentasyona tabi tutulmuş ve bu sürede 0., 5., 10. ve 15. günlerdeki fizikokimyasal ve mikrobiyolojik özellikler incelenmiştir. Oda sıcaklığında üretilen Kombu çayı örneklerinin pH değeri 3.51-5.39; briks değerleri 8.71- 9.57; alkol oranı %1.10-3.07; toplam fenolik madde miktarı 374-364 mg gallik asit L -1 ; antioksidan aktivitesi %80.57-76.58 ve yoğunluk değeri 1.037-1.036 g mL-1 olarak tespit edilmiştir. 28°C’de fermente edilen Kombu çayı örneklerinin ise pH değeri 3.22-5.39; briksinin 8.71– 10.10; alkol içeriğinin %1.10-3.76; toplam fenolik madde miktarının 374-430 mg gallik asit L -1 ; antioksidan aktivitesinin %80.57-80.00 ve yoğunluğunun 1.037- 1.035 g mL-1 olduğu belirlenmiştir. Her iki sıcaklıkta üretilen Kombu çaylarının L*, a* ve b* değerleri incelendiğinde, farklı fermentasyon koşullarının 5. ve 10. günlerinde a* ve b* değerleri ile 15. günün L* ve a* değerlerinde istatistiksel olarak önemli fark (p

The effect of incubation temperature on Kombu tea production

Aims: Kombu tea is a slightly sweet and acidic beverage that is consumed worldwide but has a low level of awareness in our country, resulting from the symbiotic relationship between acetic acid fermentation and alcohol fermentation. Temperature is an important parameter in the production conditions of this drink, which has many health benefits. This study aimed to determine the effect of incubation temperature and fermentation time on physicochemical and microbiological properties of kombucha tea. Methods and Results: In this study, physicochemical and microbiological changes on days 0, 5, 10 and 15th occurring as a result of incubation in room conditions (15-20°C) and incubator conditions (28°C) were investigated. The pH of the Kombu tea samples produced at room temperature is 3.51-5.39; brix values 8.71-9.57; alcohol content 1.10- 3.07%; total amount of phenolic substance 374-364 mg gallic acid L -1 ; antioxidant activity was determined as 80.57-76.58% and density value was 1.037-1.036 g mL-1 . The pH of the Kombu tea samples fermented at 28 °C is 3.22-5.39; brix 8.71–10.10; alcohol content 1.10-3.76%; the total amount of phenolic substance 374-430 mg gallic acid L -1 ; antioxidant activity was determined to be 80,57-80,00% and density was 1.037-1.035 g mL-1 . A statistically significant difference (p

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Anonymous (2020) www.instagram.com/kombucha_mantar “Kenan Arslan”. (Erişim tarihi: 02.03.2020)
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