Kombucha Fermantasyonun Kestane Kanseri Etmeni (Cryphonectria parasitica (Murrill) E.M Barr) Üzerine Etkisi

Year 2018, Volume: 18 Issue: 3, 304 - 313, 28.12.2018

Ali Savaş Bülbül , Esra Atalan Hatice Ülgen Kevser Betül Ceylan

https://doi.org/10.17475/kastorman.498965

Cited By: 1

Abstract

Çalışmanın amacı:
Kombucha; asetik bakteri ve maya simbiyozundan oluşan şekerli çayın
fermantasyonu ile elde edilen bir içecektir. Kültür ortamında prostat kanseri
ve apoptoz üzerine etkisi, antimikrobiyal ve antioksidan etkisi
araştırılmıştır. Bu çalışmaların dışında Kombucha’nın tarımda mikrobiyal gübre
olma özelliği araştırılmıştır. Bu çalışmada ise Kombucha çayının, Cryphonectria
parasitica (Murrill) Barr’nın gelişimini önlemesi hedeflenmiştir.

Çalışma alanı:
Kombucha ticari olarak satın alındı. Kanserli örnekler ise Amasra Topderesi
Mevkii Kestane Ormanı’nın (41°43'34.2"N-32°24'19.0"E) dan elde
edildi.

Materyal ve
Yöntem: Mantar örnekleri invitro ortamda mikroskopik olarak Leica DM
750 dijital görüntüleme sistemi kullanılarak incelendi. Işık mikroskobu (LM)
ile anatomik karakterizasyon analizi yapılmıştır.

Sonuçlar:
Kombucha fermantasyonu ile in vitro ortamda Cryphonecteria parasitica gelişimi
belli bir oranda önlenmiştir. Kombucha’nın bu etkisinin mikrobiyal zenginlikten
kaynaklandığı düşünülmektedir. Bu çalışmanın amacı Kombucha’nın bitki
hastalıklarını önlenebileceğini düşündürmek ve ileride daha önemli çalışmaların
önünü açmaktır.

Önemli Vurgular:
Kombucha fermantasyonun Cryphonectria parasitica’yı in vitro ortamda gelişimini
önlediği gözlenmiştir.

Keywords

Kombucha Fermantasyonu, Kestane Kanseri, Fitopatoloji, İn vitro, Potato Dextrose Agar

The effect of Kombucha Fermentation on Chestnut Cancer Factor (Cryphonectria parasitica (Murrill) E.M Barr)

Abstract

Aim of study: Kombucha is a drink obtained by
fermentation of sugary tea composed of acetic bacteria and yeast symbiosis. Its
effect on prostate cancer and apoptosis, antimicrobial and antioxidant effect
in culture medium has been searched. Apart from these studies, the microbial
fertilizer property of Kombucha in agriculture has been investigated. In this
study, prevention of Cryphonectria parasitica
(Murrill) Barr growth by Kombucha tea is aimed.

Area of study: Kombucha was bought commercially. Infected
samples were obtained from Amasra Topderesi Chestnut Forest
(41°43'34.2"N-32°24'19.0"E).

Material and Methods: Fungi samples were
examined microscopically via Leica DM 750 digital imaging system in vitro.
Anatomic characterisation was performed under light microscope

Main results: In vitro Cryphonecteria parasitica growth
is prevented to a certain extend via Kombucha fermentation. This effect of
Kombucha is thought to be as a result of microbial richness. The aim of this
study is to make think that Kombucha can prevent plant diseases and pave the
way for more important studies in the future.

Highlights: In this study, prevention of Cryphonectria parasitica growth by
Kombucha tea is aimed. It was observed that Kombucha fermentation prevented the
growth of Cryphonectria parasitica in
vitro. 

Keywords

Kombucha Fermentation, Chestnut Cancer, Phytopathology, in vitro, Potato Dextrose Agar

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