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Food Technology and Biotechnology, Vol. 52 No. 4, 2014.

Izvorni znanstveni članak
https://doi.org/10.17113/ftb.52.04.14.3611

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Aleksandra S. Velićanski ; Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
Dragoljub D. Cvetković ; Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
Siniša L. Markov ; Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
Vesna T. Tumbas Šaponjac ; Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
Jelena J. Vulić ; Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia

Puni tekst: engleski, pdf (174 KB) str. 420-429 preuzimanja: 513* citiraj
APA 6th Edition
Velićanski, A.S., Cvetković, D.D., Markov, S.L., Tumbas Šaponjac, V.T. i Vulić, J.J. (2014). Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts. Food Technology and Biotechnology, 52 (4), 420-429. https://doi.org/10.17113/ftb.52.04.14.3611
MLA 8th Edition
Velićanski, Aleksandra S., et al. "Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts." Food Technology and Biotechnology, vol. 52, br. 4, 2014, str. 420-429. https://doi.org/10.17113/ftb.52.04.14.3611. Citirano 19.04.2019.
Chicago 17th Edition
Velićanski, Aleksandra S., Dragoljub D. Cvetković, Siniša L. Markov, Vesna T. Tumbas Šaponjac i Jelena J. Vulić. "Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts." Food Technology and Biotechnology 52, br. 4 (2014): 420-429. https://doi.org/10.17113/ftb.52.04.14.3611
Harvard
Velićanski, A.S., et al. (2014). 'Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts', Food Technology and Biotechnology, 52(4), str. 420-429. doi: https://doi.org/10.17113/ftb.52.04.14.3611
Vancouver
Velićanski AS, Cvetković DD, Markov SL, Tumbas Šaponjac VT, Vulić JJ. Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts. Food Technology and Biotechnology [Internet]. 2014 [pristupljeno 19.04.2019.];52(4):420-429. doi: https://doi.org/10.17113/ftb.52.04.14.3611
IEEE
A.S. Velićanski, D.D. Cvetković, S.L. Markov, V.T. Tumbas Šaponjac i J.J. Vulić, "Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts", Food Technology and Biotechnology, vol.52, br. 4, str. 420-429, 2014. [Online]. doi: https://doi.org/10.17113/ftb.52.04.14.3611
Puni tekst: hrvatski, pdf (338 KB) str. 420-429 preuzimanja: 132* citiraj
APA 6th Edition
Velićanski, A.S., Cvetković, D.D., Markov, S.L., Tumbas Šaponjac, V.T. i Vulić, J.J. (2014). Antioksidativna i antibakterijska aktivnost fermentiranog napitka od melise (Melissa officinalis L.) dobivenog s pomoću simbiotičke kulture bakterija i kvasaca. Food Technology and Biotechnology, 52 (4), 420-429. https://doi.org/10.17113/ftb.52.04.14.3611
MLA 8th Edition
Velićanski, Aleksandra S., et al. "Antioksidativna i antibakterijska aktivnost fermentiranog napitka od melise (Melissa officinalis L.) dobivenog s pomoću simbiotičke kulture bakterija i kvasaca." Food Technology and Biotechnology, vol. 52, br. 4, 2014, str. 420-429. https://doi.org/10.17113/ftb.52.04.14.3611. Citirano 19.04.2019.
Chicago 17th Edition
Velićanski, Aleksandra S., Dragoljub D. Cvetković, Siniša L. Markov, Vesna T. Tumbas Šaponjac i Jelena J. Vulić. "Antioksidativna i antibakterijska aktivnost fermentiranog napitka od melise (Melissa officinalis L.) dobivenog s pomoću simbiotičke kulture bakterija i kvasaca." Food Technology and Biotechnology 52, br. 4 (2014): 420-429. https://doi.org/10.17113/ftb.52.04.14.3611
Harvard
Velićanski, A.S., et al. (2014). 'Antioksidativna i antibakterijska aktivnost fermentiranog napitka od melise (Melissa officinalis L.) dobivenog s pomoću simbiotičke kulture bakterija i kvasaca', Food Technology and Biotechnology, 52(4), str. 420-429. doi: https://doi.org/10.17113/ftb.52.04.14.3611
Vancouver
Velićanski AS, Cvetković DD, Markov SL, Tumbas Šaponjac VT, Vulić JJ. Antioksidativna i antibakterijska aktivnost fermentiranog napitka od melise (Melissa officinalis L.) dobivenog s pomoću simbiotičke kulture bakterija i kvasaca. Food Technology and Biotechnology [Internet]. 2014 [pristupljeno 19.04.2019.];52(4):420-429. doi: https://doi.org/10.17113/ftb.52.04.14.3611
IEEE
A.S. Velićanski, D.D. Cvetković, S.L. Markov, V.T. Tumbas Šaponjac i J.J. Vulić, "Antioksidativna i antibakterijska aktivnost fermentiranog napitka od melise (Melissa officinalis L.) dobivenog s pomoću simbiotičke kulture bakterija i kvasaca", Food Technology and Biotechnology, vol.52, br. 4, str. 420-429, 2014. [Online]. doi: https://doi.org/10.17113/ftb.52.04.14.3611

Rad u XML formatu

Sažetak
Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa offi cinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of fi nished beverages with optimum acidity (TA=4–4.5 g/L), the value which is confi rmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. offi cinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

Ključne riječi
kombucha; lemon balm tea; antioxidant activity; antibacterial activity

Hrčak ID: 130919

URI
https://hrcak.srce.hr/130919

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