Kombucha made from medical herbs - biological activity and fermentation parameters. [Doctoral dissertation] | Kombuha od lekovitog bilja - bioloska aktivnost i parametri fermentacije. Doktorska disertacija
2008
Cvetkovic, D.D.
Kombucha 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 obtain from black tea (Camellia sinensis L.), echinacea tea (Echinacea purpurea L.) and rtanj tea (Satureja montana L.) were tested. Various microorganisms 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 kombucha 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 parameters 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.
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