پديد آورندگان :
Amiri ، Saber Urmia University - Faculty of Agriculture - Department of Food Science and Technology , Jahanpour ، Hajar Saba Institute of Higher Education - Faculty of Agriculture - Department of Food Science and Technology , Elmi Kashtiban ، Ayla Urmia University - Faculty of Agriculture - Department of Food Science and Technology , Rezazadeh Bari ، Mahmoud Urmia University - Faculty of Agriculture - Department of Food Science and Technology
كليدواژه :
kombucha , bacterial cellulose , functional drink ,
چكيده فارسي :
Kombucha is a functional drink which is obtained from the symbiotic culture of acetic acid bacteria and osmophilic yeasts in sweet tea and has a sour taste. During fermentation of this product, in addition to the many metabolites that are produced, a cellulose layer is formed by Acetobacter xyleneum in the fermented liquid. This drink has many benefits like probiotic and antioxidant properties, prevention and treatment of cancer and diabetes, increment the body’s metabolism, and etc. Also, the cellulose layer produced is used to remove metal contaminants from the effluent, treat wounds and burns, and as poultry dietary supplement. In this study, optimization of kombucha bacterial cellulose using sugarcane molasses as a source of carbon and energy, and in different environmental conditions (temperature (25, 27.5, 30 °C), incubation time (7, 11, 15 days), initial pH (5.5, 6, 6.5)) analyzed using central composite statistical plan. The results showed that concentration of sugarcane molasses, incubation time, and initial pH have significant effect on production of kombucha bacterial cellulose (p 0.05).
