Rok 2023

• Possibility of Using Tea Fungus for Fermentation of Beetroot and Carrot Pomace Beverages

  Publikacja

  • P. Lichocki
  • E. Malinowska-Pańczyk

  - Rok 2023

  Fermented beverages obtained from plant-based raw materials are becoming more popular due to their beneficial effects on human health. These include kombucha beverages, which are obtained by fermenting tea brew using the so-called tea fungus, which includes acetic acid bacteria and osmophilic yeast. A consortium of these microorganisms could also be used to prepare functional fermented beverages obtained from extracts of vegetable...

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Rok 2021

• Antioxidant and antimicrobial activity of fermented beverages obtained from fruit pomace

  Publikacja

  • P. Lichocki
  • E. Malinowska-Pańczyk

  - Rok 2021

  Fruit pomace should not be considered as a waste product but as a by-product as it contains a lot of valuable components such as dietary fiber, bioactive compounds and a source of nutrients. The reasonable way to utilize these by-products, both fresh or dried, could be the fermentation of its extracts, leading to beverages with functional properties. In our research, we checked the possibility of using chokeberry, apple and...

• Biological Activity of Tea-Chokeberry and Chokeberry Fermented Beverages

  Publikacja

  • P. Lichocki
  • F. Białkowski
  • E. Malinowska-Pańczyk

  - Rok 2021

  Fermented beverages, such as kombucha are gaining more and more popularity due to their beneficial effects on human health. These products are obtained by the fermentation of tea infusion using so called tea fungus. This microbial consortium can also be used to prepare fermented fruit beverages. Therefore, the aim of this study was to determine the changes in the antioxidant profile of tea-chokeberry and chokeberry beverages...

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• Sposoby utrwalania wielogatunkowej kultury starterowej do otrzymywania napojów fermentowanych typu kombucha

  Publikacja

  • P. Lichocki
  • M. Kropidłowski
  • E. Malinowska-Pańczyk

  - Rok 2021

  Kombucha jest to gazowana herbata o słodko-kwaśnym smaku uzyskiwana w procesie fermentacji. Działa między innymi uspokajająco, łagodzi migreny, poprawia koncentrację oraz wykazuje właściwości odtruwające. Ze względu na tak korzystny wpływ na zdrowie człowieka zyskuje ona coraz większą popularność, szczególnie na rynkach zachodnich. Podczas produkcji tego napoju fermentację zapoczątkowują drobnoustroje dodane do świeżego surowca...