Kombu çayı üretiminde inkübasyon sıcaklığının etkisi

Yıl 2021, , 82 - 92, 19.04.2021

Hidayet Sağlam , Asliye Karaaslan , Kübra Malkaç , Uğur Türbeci , Mehmet Demir , Mert Can Yıldız

https://doi.org/10.37908/mkutbd.757643

Öz

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 <0.05) tespit edilmiştir. Farklı sıcaklıklarda üretimi gerçekleştirilen Kombu çayının her iki sıcaklıkta fermentasyon günlerine bağlı olarak mikroorganizma sayılarında önemli düzeyde (p <0.05) artış tespit edilmiştir. Farklı sıcaklıklardaki fermentasyon koşullarına göre maya-küf sayılarındaki artış istatistiksel olarak önemsizken, bakteri sayısı açısından 5. ve 10. günlerdeki artış istatistiksel açıdan önemli (p <0.05) bulunmuştur.

Genel Yorum: Fermentasyon sıcaklık ve/veya süresinin standartlaştırılması yerine kombu çayı üretimindeki fermentasyon koşullarının tespitinde ürünün pH değerinin önemli bir kriter olduğu düşünülmektedir.

Çalışmanın Önemi ve Etkisi: Bu bulgular ışığında, kombu çayı üretiminde, üretimin standardizasyonunda fermentasyon süresi 28°C’de 10 gün veya oda sıcaklığında 15.gün olması önerilmektedir.

Anahtar Kelimeler

Kombu çayı, Fermentasyon, İnkübasyon sıcaklığı, Fenolik madde, Antioksidan aktivite

Teşekkür

Prof. Dr. Aynur Gül Karahan Çakmakçı’ya makalenin düzenlenmesindeki emeklerinden dolayı teşekkür ederiz.

The effect of ıncubation temperature on Kombu tea production

Öz

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 <0.05) in the a* and b* values on the 5th and 10th days of different fermentation conditions and the L* and a* values on the 15th day has been determined. An increase in the number of microorganisms (p <0.05) was detected depending on the fermentation days at both of the Kombu tea produced at different temperatures. According to the fermentation conditions at different temperatures, the increase in the number of yeast-mold was statistically insignificant, while the increase in the 5th and 10th days was statistically significant (p <0.05) in terms of the number of bacteria.

Conclusions: Instead of standardizing the fermentation temperature and/or duration, the pH value of the product is considered to be an important criterion in determining the fermentation conditions in the production of Kombu tea.

Significance and Impact of the Study: In the light of these findings, if standardization is necessary, fermentation time at 28°C is recommended to be 10 days, or at room temperature 15 days.

Anahtar Kelimeler

Kombu tea, fermentation, incubation temperature, phenolic compound, antioxidant value

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