Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/104770
Type of publication: Konferencijų tezės nerecenzuojamuose leidiniuose / Conference theses in non-peer-reviewed publications (T2)
Field of Science: Biochemija / Biochemistry (N004)
Author(s): Bulotaitė, Milda;Kaškonienė, Vilma;Maruška, Audrius
Title: Variation of biologically active compounds of kombucha prepared from Lithuanian medical herbs
Is part of: Open readings 2020: 63nd international conference for students of physics and natural sciences, March 17-20, 2020, Vilnius, Lithuania: abstracts book. Vilnius : Vilnius University, 2020
Extent: p. 438-438
Date: 2020
ISBN: 9786090703779
Abstract: Kombucha beverage considered to have originated in Northeast China (Manchuria) in 220 BC. After that, it spread around the world [1]. It is a sweet and sour taste beverage originally produced with symbiotic culture of bacteria and yeasts (SCOBY) by fermenting, sugared black or green tea (Camellia sinensis L.) [2]. Kombucha tea contains culture of acetic acid bacteria (e.g., Gluconobacter sp. and Acetobacter spp.), lactic acid bacteria (e.g., Lactobacillus sp. and Lactococcus sp.) and yeasts (e.g., Schizosaccharomyces sp., Brettanomyces spp. and Zygosaccharomyces spp.). The culture has a variable microbiological composition according to its origin, the weather, geographical location. During the fermentation process, floating cellulose biofilm is formed on the surface of medium due to the activity mainly of Acetobacter xylinum bacteria, for this reason kombucha culture often called as a “tea fungus” [3]. Kombucha consumed for its beneficial effects on health. The composition and concentration of the biologically active compounds in this beverage, are the main reasons for the health benefits. Chemical assays of kombucha beverage have indicated the presence of a variety of compounds, including organic acids, polyphenols and phenols, water-soluble vitamins, amino acids, ethanol, carbon dioxide, minerals and other metabolic products of yeasts and bacteria [4]. The aim of this research was to evaluate total amount of phenolic compounds and antioxidant activity of kombucha prepared from different Lithuanian medical herbs infusions. To our knowledge, there is no information in the literature of using specific Lithuanian herbs for kombucha fermentation, so this work gains new knowledge on the use of Lithuanian herbs, which have never been considered as a substrate for kombucha beverage. For this research fermentation was performed using the local domestic starter culture. [...]
Internet: http://www.openreadings.eu/wp-content/uploads/2020/04/knyga20N.pdf
Affiliation(s): Biochemijos katedra
Gamtos mokslų fakultetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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