Kombucha mantarının kültürel özellikleri ve şeker redüksiyonunun incelenmesi
Yükleniyor...
Dosyalar
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Kırıkkale Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Kombucha ya da Kombu mantarı olarak bilinen Manchurian mantarı genellikle siyah çayı fermente etmekte ve bu nedenle çay mantarı olarak ta anılmaktadır. Kombucha mantarı tipik olarak asetik asit bakterileri ve mayalar ile simbiyotik kültür oluşturmaktadır.Bu çalışmada ülkemizde çok fazla tanınmayan Kombucha mantarının glikoz, fruktoz, sükroz, dekstroz, maltoz ve laktozu redükte ederek kullanması ve şeker ilave edilerek hazırlanan ortamların pH değişimleri incelenmiştir.Değişik konsantrasyonlardaki farklı karbonhidratların ilavesi ile hazırlanan ortamlarda geliştirilen Kombu mantarının anatomik yapıları ışık ve Scanning Elektron Mikroskobunda (SEM) incelenmiştir. Kombu mantarının içerdiği elementler her ortamda ayrı ayrı SEM ile tespit edilerek grafiklendirilmiştir.
The Manchurian mushroom known as Kombucha or Kombu mushroom generally fermenting the black tea thus can also be called tea mushroom. The Kombucha mushroom is typically composes symbiotic cultures with acetic acid bacteria and yeasts.In this study, we have analyzed a mushroom which is unfamiliar in our country, the Kombucha mushrooms usage of sucrose, glucose, fructose, lactose, dextrose and maltose by reducing them and the pH changes of the media that was prepared by adding sugar.Anatomical structures of the Kombu mushroom which was cultivated in different concentrations by adding different carbohydrates were researched by light and Scanning Electron Microscope (SEM).The elements that the Kombu mushroom contains were separately defined by Scanning Electron Microscope and graphics were prepared.
The Manchurian mushroom known as Kombucha or Kombu mushroom generally fermenting the black tea thus can also be called tea mushroom. The Kombucha mushroom is typically composes symbiotic cultures with acetic acid bacteria and yeasts.In this study, we have analyzed a mushroom which is unfamiliar in our country, the Kombucha mushrooms usage of sucrose, glucose, fructose, lactose, dextrose and maltose by reducing them and the pH changes of the media that was prepared by adding sugar.Anatomical structures of the Kombu mushroom which was cultivated in different concentrations by adding different carbohydrates were researched by light and Scanning Electron Microscope (SEM).The elements that the Kombu mushroom contains were separately defined by Scanning Electron Microscope and graphics were prepared.
Açıklama
Anahtar Kelimeler
Biyoloji, Biology
