• 약학회지
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• 제47권2호
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• pp.93-97
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• 2003

Kombucha fermentation broth has been used as a popular health beverage and an alternative therapy with prophylactic and therapeutic benefit. We tried to establish optimal culture conditions for Kombucha fermentation in milk and to investigate cytotoxicity and antioxidative enzyme activity of Kombucha broth against normal human fibroblasts. The optimal conditions of Kombuch culture were established to 3$0^{\circ}C$, 20∼23 hours by DPPH radical scavenging test. There were positive effects on cell growth while no cytotoxicity against primary normal human diploid fibroblasts was found. The activites of glutathione peroxide and catalase in the cells treated by hydrogen peroxide (1 mM) alone and by hydrogen peroxide with Kombucha broth (1 mg/mι) were significantly different (p＜0.05). These results suggest that Kombucha broth could be developed as an antioxidant agent for a new cosmetic material.

• Preventive Nutrition and Food Science
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• 제7권1호
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• pp.37-42
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• 2002

Factors affecting the production of bacterial cellulose and organic acids in Kombucha fermentation were investigated. Kombucha was obtained by the fermentation (for 12 days at 3$0^{\circ}C$) of the green/black tea extract, supplemented with 10% white sugar, using an Oriental tea fungus as starter. Hitgher initial pH increased acid production with decreased cellulose production. With a cellulose pellicle or tea fungus broth as a starter, a 1~3 mm thick cellulose layer developed as a top layer every four days, and was removed subsequently while continuing fermentation. Addition of 30 mL tea fungus broth (13%, v/v) in Kombucha fermentation resulted in maximum production of a cellulose pellicle, indicating weak acid production. Yield of cellulose production at an early stage of fermentation was also higher when Kombucha was inoculated with a cellulose pellicle. In fact, addition of 1% (v/v) alcoholic beverage in the Kombucha fermentation activated the cellulose production, coupled with four times higher acid production.

• Preventive Nutrition and Food Science
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• 제5권3호
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• pp.165-169
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• 2000

Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.

• 대한화장품학회지
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• 제42권3호
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• pp.247-255
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• 2016

화장품 소재로서 천연고분자 물질인 Biocellulose (BC)를 형성하는 균주를 선발하여 초산생성 균주를 선발하였다. SM 배지를 통하여 초산 생성 균주 1종을 선발하고 형태학적인 분석을 통하여 간균형태의 그람음성균임을 확인하였다. 또한 균주의 동정을 위하여 16S rDNA 유전자 분석을 통하여 계통도를 분석한 결과 Gluconobacter uchimurae (G. uchimurae)와 높은 상동성을 나타내어 G. uchimurae GYS15 균주로 명명하였다. 선발된 균주는 pH 5, $25^{\circ}C$ 조건의 환경적 요인에서 14일간 배양하였을 때 가장 높은 생육을 나타내었다. 또한 탄소원으로 glucose 이외에 이당류인 sucrose와 fructose를 첨가 하였을 때 가장 높은 생육활성을 보였고 최적의 염농도와 질소원은 0.5% NaCl과 malto extract로 확인하였다. 확인된 조건 하에서 G. uchimurae GYS15 균주를 배양하여 얻어진 BC의 물성을 확인하였다. 전자 주사현미경을 통하여 확인된 표면구조는 높은 표면적을 갖는 초미세망상구조로서 다공성 구조를 나타내었다. 이로 인해 수분의 경우 $8.6{\pm}0.38$배, 유분의 경우 $6.6{\pm}0.51$배까지 재흡수 되는 것으로 확인하였다. 따라서 BC의 이러한 구조적 특성을 이용하여 마스크팩 등의 다양한 화장품 소재로 활용 가능성을 확인하였다.