A new substrate and nitrogen source for traditional kombucha beverage: stevia rebaudiana leaves

dc.authorid0000-0003-4838-1597
dc.contributor.authorGülhan, Mehmet Fuat
dc.date.accessioned2023-02-24T07:15:06Z
dc.date.available2023-02-24T07:15:06Z
dc.date.issued2023
dc.departmentTeknik Bilimler Meslek Yüksekokulu
dc.description.abstractRecently, the use of different herbal products as carbon sources instead of black and green tea in the preparation of traditional kombucha has been investigated. In this study, functional kombucha was prepared by adding Stevia rebaudiana Bertoni leaves, which have special organoleptic properties, to kombucha medium, and some properties of the beverage were analyzed. Tea blends were determined as 100% green tea (control = C), 75% green tea (GT) + 25% Stevia (ST), 50% GT + 50% ST, and 100% ST. On the 15th day of fermentation, gluconic acid (43.12 ± 0.01 g/L) was detected as dominant organic acid in GT75 + ST25 samples compared to group C (p < 0.05). According to physicochemical parameters that determine the drinkability properties of prepared teas, the best results were in GT25 + ST75 compared to group C (p < 0.05). It proved that the highest activity was in GT25 + ST75 on the 10th day in the groups that applied different antioxidant tests (DPPH, MCA, and CUPRAC). The antimicrobial activities of kombucha at 25, 50, 75, and 100% concentrations of GT and ST reached the highest levels in the GT25 + ST75 group in samples after 10 days of fermentation for all selected microorganisms. The results prove that GT25 + ST75 kombucha is a functional product with high drinkability on the 10th day of fermentation and also more beneficial for health due to the phenolic compounds from both green tea and Stevia. Stevia rebaudiana leaves can be suggested that be used as a new substrate and nitrogen source for kombucha production.
dc.identifier.doi10.1007/s12010-023-04323-1
dc.identifier.issn0273-2289
dc.identifier.pmid36656538
dc.identifier.scopusqualityQ2
dc.identifier.urihttps:/dx.doi.org/10.1007/s12010-023-04323-1
dc.identifier.urihttps://hdl.handle.net/20.500.12451/10288
dc.identifier.wosWOS:000916040700001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofApplied Biochemistry and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntimicrobial Activity
dc.subjectAntioxidant Activity
dc.subjectKombucha Tea
dc.subjectOrganic Acids
dc.subjectStevia Rebaudiana Bertoni
dc.titleA new substrate and nitrogen source for traditional kombucha beverage: stevia rebaudiana leaves
dc.typeArticle

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