Method for producing biotechnological products comprising fermented algae using a bacterial and yeast symbiotic culture (SCOBY)

Abstract

The invention relates to a method for obtaining biotechnological products containing fermented algae, which include functional components, have enhanced nutritional content and bioavailability, and have resolved sensory issues, and which can be used as raw materials or final products in the food and cosmetics industries.

Description

[0001] METHOD FOR PRODUCING BIOTECHNOLOGICAL PRODUCTS COMPRISING FERMENTED ALGAE USING A BACTERIAL AND YEAST SYMBIOTIC CULTURE (SCOBY)

[0002] TECHNICAL FIELD

[0003] The invention relates to a method for obtaining biotechnological products containing fermented algae, which include functional components, have enhanced nutritional content and bioavailability, and have resolved sensory issues, and which can be used as raw materials or final products in the food and cosmetics industries.

[0004] PRIOR ART

[0005] Algae, also known as seaweed, are photosynthetic organisms that live in aquatic and terrestrial ecosystems and range in size from microscopic microalgae to macroalgae. Algae, like plants, produce energy through photosynthesis and provide most of the atmospheric oxygen. Due to their rich nutritional content and biotechnological potential, they are used in the technical fields of agriculture, food, and cosmetics.

[0006] The dominant taste, color, and odor profiles of algae limit their use in various technical fields. In products with a high algae content, sensory characteristics such as algae-specific color, strong taste, and odor create significant problems. Although methods such as genetic modification aim to improve these undesirable sensory properties, these methods are subject to strict regulatory processes. In addition, genetic modification processes may lead to a decrease in nutritional content, a reduction in growth rate, and a loss of genetic stabilization in the products.

[0007] The rich nutrient content of algae is intracellular and protected by the cell membrane and walls. These structures make the extraction of the desired contents difficult and reduce the bioavailability rate in the end consumer. Mechanical or chemical disruption of the cell wall or membrane requires high energy and cost, and may lead to the degradation of sensitive biological and biochemical components. As a result, it has become necessary to develop a method for obtaining biotechnological products containing algae, in which extraction efficiency is high and costs are low, sensory properties of algae are improved, high nutritional contents can be obtained, and bioavailability can be enhanced.

[0008] BRIEF DESCRIPTION OF THE INVENTION

[0009] The present invention relates to a method for the production of biotechnological products comprising fermented algae as an ingredient.

[0010] The primary objective of the invention is to provide a method for obtaining biotechnological products containing fermented algae, which are cost-effective, with high added value and efficiency. In this method, algae are processed by microbial systems with selective biotechnological applications, without negative side effects such as chemical pollution or high energy costs.

[0011] Another objective of the invention is to provide a method for obtaining biotechnological products in which the dominant odor and taste profile of algae is improved. In this way, the resulting biotechnological products can be used in various different technical fields.

[0012] Another objective of the invention is to provide a method for obtaining biotechnological products containing fermented algae as a component, which have high nutritional content and enhanced bioavailability of these components.

[0013] Another objective of the invention is to provide a species-specific and / or bioactive molecule-specific method by using different combinations of microbial systems, process parameters, and / or fermentation specifications depending on the target bioactive molecule to be extracted.

[0014] Another objective of the invention is to provide a method that includes pre-treatment steps to increase fermentation efficiency and offers flexibility depending on the type of algae to be processed and the type of algal component to be obtained. Another objective of the invention is to provide a method for obtaining biotechnological products with high nutritional value that can be used in a wide range of products such as food, functional food, beverages, and dietary supplements.

[0015] Another objective of the invention relates to a method for obtaining biotechnological products that support the skin microbiome and help balance the skin barrier. Thanks to this property, fermented algae components can be used as active ingredients in skin care products. Thus, it becomes possible to obtain products that support skin health and contain environmentally friendly, sustainable, and natural / organic ingredients.

[0016] DETAILED DESCRIPTION OF THE INVENTION

[0017] In this detailed description, the subject matter of the invention relates to a method for the production of biotechnological products comprising fermented algae-based components and is described only by way of non-limiting examples for a better understanding of the subject matter.

[0018] As is known in the art, algae are used as raw materials in many different technical fields, primarily in food and cosmetics, due to their rich nutritional content. With the method of the invention, it is aimed to eliminate the negativities or improve the inadequacies of the existing technique.

[0019] In the present invention, thanks to the fermentation environment and microbial systems to be established, the cell walls or membranes of algae can be weakened or disrupted with high efficiency. The biotechnological products obtained through this method not only have high nutritional content, but also allow the extraction and enrichment of bioactive and biological / chemical micromolecules such as pigments, antioxidants, and various secondary metabolites, in addition to macromolecules such as proteins, fats, and carbohydrates found in algae.

[0020] In this invention, algae are essentially included as a partial nutrient source for the microorganisms in the fermentation medium. The microorganisms interact directly or indirectly with the cell walls and / or membranes, enabling the release of intracellular components. To achieve this, appropriate fermenting microorganisms and fermentation conditions must be configured. The provision of a suitable fermentation environment is maintained under control through various parameters such as nutrient medium, pH, temperature, mixing, and aeration.

[0021] At the same time, the fermenting microorganisms improve the sensory performance of algae by metabolizing certain amino acid groups and volatile compounds that cause strong taste and odor profiles in the structure of algae. In this way, the taste and smell of algae are made more pleasant, and the quality of use of the products is enhanced.

[0022] In the method subject to the invention, the fermentation environment is established to enable kombucha fermentation. In this invention, kombucha fermentation is also known in the art as SCOBY (Symbiotic Colony of Bacteria and Yeast).

[0023] Kombucha fermentation is a fermentation process carried out by adding SCOBY to black, green, or Oolong teas. Upon completion of this process, fermented Kombucha tea containing beneficial amino acids, the microorganisms used in the fermentation environment, and oligosaccharides is obtained. This fermented product, rich in catechins, flavonoids, and antioxidants, has balancing, detoxifying, and antioxidant effects. These components in Kombucha have the potential to support the gut flora when consumed as food, as well as support the skin microbiome and help balance the skin barrier.

[0024] It is known that products containing fermented ingredients obtained as a result of kombucha fermentation have the potential to support the skin microbiome, balance the skin barrier, reduce skin inflammation and sensitivity with detox and antioxidant effects. Products containing algae as fermented ingredients stand out as environmentally friendly, sustainable and natural / organic ingredients that support skin health, especially in skin care.

[0025] Products obtained through Kombucha fermentation have a wide range of applications and value propositions in the food industry due to their high antioxidant and flavonoid content. The bioactive components they contain have the ability to neutralize free radicals, thereby preventing cellular damage and slowing down aging processes. In addition to antioxidants, the rich flavonoid content contributes to supporting the immune system through its anti-inflammatory properties by reducing inflammation. Products obtained by kombucha fermentation are rich in probiotics and help regulate the digestive system by supporting intestinal health. In addition, the high bioactive content released by fermentation extends the shelf life of food products and has the potential to function as a natural preservative. With these features, the products obtained as a result of kombucha fermentation have the potential to be used directly in the food sector as end products, as food supplements or as raw materials to enrich the contents of food products.

[0026] The benefits provided by the bioactive products obtained through Kombucha fermentation offer an important reference point for the enrichment of algae through biotechnological processes. Just as in Kombucha products, processing algae through fermentation and extraction methods can increase the bioavailability of valuable components present in these microorganisms and improve their sensory properties. These processes provide an opportunity to both increase the added value of algae-based products and optimize production costs.

[0027] One of the innovative aspects of the invention is enriching the nutritional value of the product and significantly enhancing its health-supporting properties by using algae in Kombucha fermentation. Depending on the type of algae used, the resulting product is enriched with higher amounts of biological macro- and micromolecules such as proteins, omega-3 fatty acids, vitamins, and minerals compared to conventional Kombucha products. Thus, Kombucha products have the potential to be used not only as a probiotic beverage but also as a nutrient-rich, enriched functional food raw material, dietary supplement, and active ingredient in cosmetics.

[0028] The Kombucha fermentation process steps disclosed in this invention are as follows: - providing a mixture containing at least one of tea, coffee, or a sugar group together with SCOBY, which contains at least one symbiotic microorganism, and adding this mixture to the fermentation environment, - providing algae in dried form as a fermentation raw material and adding it to the fermentation environment,

[0029] - obtaining a solid-liquid biphasic biotechnological product through the execution of fermentation processes in the aforementioned fermentation environment.

[0030] In the preferred embodiment, for fermentation, at least one algae species is used from the group consisting of Chlorella (Chlorella sp., Chlorella vulgaris, Chlorella protothecoides, Chlorella sorokiniana, Auxenachlorella pyrenoidosa), Nannochloropsis, Dunaliella, Haematococcus, Scenedesmus, Euglena (Euglena sp., Euglena gracilis), Schizochytrium, Spirulina (Arthrospira platensis, Spirulina maxima), AFA (Aphanizomenon flos-aquae), Tetraselmis, Eustigmatophytes, Euglenophytes, Rhodophytes, Porphyridium, Bacillariophyceae, Phaeodactylum, Odontella, Thraustochytriaceae, Ascophyllum nodosum, Fucus vesiculosus, Sargassum spp., Ulva spp., Laminaria spp., Gracilaria spp., Chondrus crispus, Porphyra spp., Gelidium spp., Enteromorpha prolifera, Agarophyton vermiculophyllum, and Saccharina latissima.

[0031] In a preferred embodiment, the algae to be used as raw material are provided in powder, granule, or flake form. In this way, the surface area of the algae is increased for fermentation processes.

[0032] In a preferred embodiment, the algae that are ground into powder for fermentation processes are mixed with water at a ratio ranging from 10 to 125 grams per liter.

[0033] In the method subject to the invention, pre-treatment is preferably applied to the algae prior to the Kombucha fermentation step. The mentioned pre-treatments are carried out to increase fermentation efficiency. These process steps include at least one of homogenization, sonication, bead milling, or enzymatic pre-treatment. The main objective here is to weaken the cell walls and / or membranes of the algae physically or chemically before fermentation processes, thereby increasing fermentation efficiency. The sonication process, which can be applied as a pre-treatment step, is carried out at a frequency range of 10 to 100 kHz and a power range of 50 to 2000 W. Preferably, the sonication process is performed for a duration ranging from 1 to 240 minutes.

[0034] The homogenization process, which can be applied as a pre-treatment step, is carried out at a pressure range of 50 to 2000 bar, with single or multiple cycles, and at a temperature range of 30 to 60 °C. Preferably, the homogenization process is performed for a duration ranging from 1 second to 30 minutes.

[0035] In the bead milling process, which can be applied as a pre-treatment step, the diameter of the beads used ranges from 0.2 to 10 mm. In these processes, the rotation speed is within the range of 500 to 10,000 rpm. The duration of these processes ranges from 1 to 240 minutes.

[0036] In the enzymatic hydrolysis process, which can be applied as a pre-treatment step, at least one enzyme from the group consisting of cellulase, hemicellulase, protease, lipase, glucanase, and chitinase is used. The concentration of these enzymes is in the range of 0.1 % to 10% (w / v). The pH value in the aforementioned enzymatic hydrolysis processes ranges from 3 to 9. The temperature at which the processes are carried out ranges from 30 to 70 °C. Preferably, the duration of these processes is between 1 and 48 hours.

[0037] In this invention, SCOBY, in which at least one bacterial species and at least one yeast species coexist symbiotically, is used as the fermenting microorganism for Kombucha fermentation.

[0038] In the aforementioned Kombucha fermentation, at least one bacterial species is preferably selected from the group consisting of Acetobacter (A. xylinum, A. xylinoides, A. aceti, A. pasteurianus, A. lovaniensis, A. okinawensis, A. peroxydans, A. syzygii, A. tropicalis), Gluconacetobacter (G. europaeus, G. hansenii, G. intermedius, G. liquefaciens, G. xylinus), Gluconobacter (G. cerinus, G. oxydans), Lactobacillus (L. spp., L. delbrueckii, L. acidophilus, L. delbrueckii subsp. bulgaricus, L. paracasei, L. plantarum, L. casei, L. rhamnosus, L. helveticus, L. nagelii, L. satsumensis), Lactococcus lactis, Leuconostoc sp., Bifidobacterium sp., Thermus sp., Allobaculum sp., Oenococcus oeni, and Tanticharoemia sakaeratensis.

[0039] In the aforementioned Kombucha fermentation, at least one yeast species is preferably selected from the group consisting of Saccharomyces (S. cerevisiae, S. ludwigii), Zygosaccharomyces (Z. bailii, Z. rouxii, Z. kombuchaensis sp.n.), Schizosaccharomyces pombe, Torulaspora delbrueckii, Brettanomyces (B. bruxellensis, B. lambicus, B. custerii), Candida (C. krusei, C. albicans, C. stellimalicola, C. tropicalis, C. parapsilosis), Kluyveromyces (K. africanus, K. marxianus), Pichia (P. membranaefaciens, P. mexicana), Kloeckera apiculata, Torulopsis sp., Dekkera sp., Lachancea (L. thermotolerans, L. fermentati, L. kluyveri), Eremothecium (E. cymbalariae, E. ashbyii), Debaryomyces hansenii, Meyerozyma (M. caribbica, M. guilliermondii), Zygowilliopsis californica, Saccharomycopsis fibuligera, Hanseniaspora (H. uvarum, H. meyeri, H. vineae), Merimbla ingelheimense, Sporopachydermia lactativora, Kazachstania (K. telluris, K. exigua), and Starmera (S. amethionina, S. caribaea).

[0040] In the present invention, at least one of black tea, green tea, white tea and oolong tea is included as tea for kombucha fermentation, and is not limited to these teas, but also includes other teas known in the art. In the present invention, tea is added to provide the necessary nutrients in the fermentation medium for bacteria and yeasts, to obtain the optimal pH range, and to provide aroma and flavor to the final biotechnological product. The tea is present in the fermentation medium in a range from 1 to 80 g / L

[0041] In the method subject to the invention, in addition to carbon sources such as glucose, fructose, maltodextrin, stevia, various sugar sources such as lactose, sucrose, galactose, ribose, mannose, trehalose, raffinose, xylitol, erythritol, inulin, cellulose derivatives, arabinose and fucose can be used; however, the invention is not limited to these carbon sources, but also includes the use of other suitable carbon sources known in the art. The carbon source is used for the activation of microorganisms and to provide suitable acidity values. The carbon source is present in the fermentation medium at a value in the range from 10 to 80 g / L In the invention, in addition to the carbon source, at least one component from the group consisting of nitrogen, vitamins, and salts, or mixtures thereof, may be added to the fermentation medium as a nutrient medium component to support the fermenting microorganisms.

[0042] The fermentation environment described in the invention is configured to allow or prevent contact with air depending on the oxygen requirement of the microorganisms used. The reactor material may be plastic, metal, alloy, or glass. In cases where aeration is required, the aeration rate is in the range of 0.1 to 5 vvm.

[0043] In the aforementioned fermentation environment, algae and fermenting microorganisms are preferably present at a weight ratio ranging from 1 :1 to 1 :1000.

[0044] In a preferred embodiment, the final product obtained as a result of fermentation contains at least one emulsifier. The emulsifier is selected from at least one of lecithin, carrageenan, xanthan gum, and guar gum, but is not limited to these compounds and also includes other preservative compounds known in the relevant technical field. The emulsifier is present in the final product at a concentration ranging from 0.1 % to 1 % by weight. The emulsifier is included to ensure the stability of the final product and to emulsify components that are immiscible with each other.

[0045] In a preferred embodiment, the final product contains at least one preservative compound. The preservative is selected from at least one of citric acid, potassium sorbate, sodium benzoate, sorbic acid, and trehalose, but is not limited to these compounds and also includes other preservative compounds known in the relevant technical field. The preservative compound is present in the final product at a concentration ranging from 0.2 to 0.6 g / L. The preservative is included to extend the shelf life of the biotechnological product.

[0046] The pH value of the fermentation medium is within the range of 3 to 10. This range is determined for the optimal growth and activity of the microorganisms used in the fermentation. The pH of the fermentation medium can be regulated using acidic / basic chemicals and / or dilute solutions such as HCI, H2SO4, CH3COOH, C6H8O7, NaOH, KOH, Na2HPO4, and Ca(OH)2. The temperature of the fermentation medium is within the range of 20 to 70 °C. These temperature values determined for the fermentation medium correspond to the optimal growth and activity conditions of the microorganisms used.

[0047] In a preferred embodiment, the fermentation processes are carried out for a period ranging from 2 to 15 days, depending on the components used, the product to be obtained, the microorganisms used, and the fermentation parameters.

[0048] In a preferred embodiment, mixing processes are carried out during or after the fermentation processes. The mentioned mixing processes are performed at a speed ranging from 50 to 1500 rpm.

[0049] The product obtained after fermentation is a biotechnological product in liquid-solid phase form and is collected from the medium. In a preferred embodiment, at least one of the following process steps is applied to the obtained product: clarification, salting, homogenization, and emulsification. By applying at least one of these steps, it becomes possible to remove process-related impurities and obtain a product with increased purity.

[0050] The solid-liquid phase biotechnological product obtained through the fermentation process in the method subject to the invention can be used in various technical fields. The present inventors can separate the solid (algae paste) and liquid (fermented algae-containing kombucha liquid) phases from the solid-liquid mixture and obtain biotechnological products in both phases for use in various technical fields. In the following sections, the characterization details of the obtained products will be provided.

[0051] - Production of solid-liquid dual-phase biotechnological products

[0052] The product obtained by performing the fermentation process is a liquid-solid biphasic biotechnological product. In a preferred application, at least one of the pasteurization, filtration, UHT or UV sterilization process steps can be applied to this product. In this way, the microbial viability in the liquid-solid phase biotechnological product can be inactivated.

[0053] The liquid-solid phase biotechnological product obtained in the invention is packaged and stored. The product obtained in this way can be used in different technical fields such as ready-to-use end product, food raw material, functional beverage, cosmetic raw material, food supplement in the food industry.

[0054] - Biotechnological production of kombucha liquid containing fermented algae extract

[0055] The inventors can obtain two separate biotechnological products as solid phase and liquid phase by subjecting the products obtained by fermentation to separation processes.

[0056] The obtained liquid phase is referred to as “kombucha liquid.” With the method applied in this invention, two types of kombucha liquid with different characteristics can be produced from the liquid phase, and these liquids can be used in different technical fields. Depending on the desired final product, microbial viability in the liquid can either be inactivated or the fermenting microorganisms can be retained alive within the liquid.

[0057] After the removal of SCOBY from the environment, filtration, flocculation, or centrifugation can be applied as the mentioned separation process. If preferred, these processes can be applied more than once.

[0058] Inactivated kombucha is obtained by applying some processing steps to said liquid phase kombucha. In a preferred application, at least one of pasteurization, filtration, UHT or UV sterilization process steps can be applied to this product. In this way, microbial viability in the liquid-solid phase biotechnological product can be terminated.

[0059] As the mentioned filtration process, at least one of the porous membrane, paper filter, mesh filtration, membrane filtration methods can be applied. In membrane application, microfiltration or ultrafiltration membranes can be used according to the desired output profile.

[0060] The mentioned centrifugation process can be carried out either continuously or intermittently at a speed ranging from 4500 to 18000 rpm.

[0061] The kombucha liquid obtained in the invention is packaged and stored as a biotechnological product. The obtained kombucha liquid biotechnological product is rich in biological / chemical molecules such as antioxidants, flavonoids, pigments, vitamins. The product obtained in this way can be used in various fields of use such as, but not limited to, food supplement, food raw material, active ingredient, cosmetic bioactive: food and cosmetic technical fields.

[0062] - Obtaining a solid-phase biotechnological product

[0063] The solid-liquid phase biotechnological product is subjected to separation processes, allowing the acquisition of two distinct biotechnological products as solid phase and liquid phase.

[0064] At least one of the mentioned separation processes, filtration, flocculation or centrifugation, is applied. If preferred, these processes can be applied more than once.

[0065] In the mentioned filtration process, at least one of the porous membrane, paper filter, mesh filtration, membrane filtration methods can be applied. In membrane application, microfiltration or ultrafiltration membranes can be used according to the desired output profile.

[0066] The mentioned centrifugation process can be carried out either continuously or intermittently at a speed ranging from 4500 to 18000 rpm.

[0067] By applying these processes, a solid phase of fermented algae pulp is obtained. In a preferred application, at least one of the pasteurization, UHT or UV sterilization process steps can be applied to this product. In this way, microbial viability in the solid phase biotechnological product can be inactivated.

[0068] In a preferred embodiment, at least one drying process is applied to the solid-phase product. This drying process can be performed using various methods such as oven, incubator, spray dryer, freeze dryer, or drum dryer. The target after drying is to obtain a solid-phase product with a moisture content of 30% or lower. The process temperature for drying varies depending on the method used: for oven and incubator, the temperature is in the range of 60 to 200 °C; for spray dryer, in the range of 100 to 300 °C; for drum dryer, in the range of 80 to 200 °C; and for freeze dryer, in the range of -20 to -100 °C.

[0069] The solid-phase biotechnological product produced in the invention may contain high levels of macronutrients such as protein, fat, and carbohydrates depending on the type of algae used, and it may also be rich in biological / chemical molecules such as vitamins, minerals, antioxidants, and flavonoids. The obtained product is packaged and stored. The resulting solid-phase biotechnological product is rich in antioxidants, flavonoids, and pigments. In this form, the product can be used in the food and cosmetics technical fields.

[0070] With the method subject to the invention, it is possible to obtain biotechnological products containing fermented algae as components, which are suitable for use in various technical fields, have high added value and efficiency, and are cost-effective. In the method disclosed in the present invention, bioactive molecules are extracted by processing algae with microbial systems through selective biotechnological applications, without sub-processes that would cause chemical pollution or high energy costs. While performing this process, the sensory performance and content are enriched, and both fermented algae extract-containing kombucha liquid and fermented algae paste are obtained. In this respect, the invention distinguishes itself from existing methods in the prior art.

[0071] The method subject to the invention enables the production of biotechnological products containing algae with improved odor and taste profiles. In this way, the biotechnological products obtained by the method disclosed in the invention can be utilized in many different technical fields.

[0072] The method subject to the invention enables the production of biotechnological products from algae that have high nutritional content, improved bioavailability and nutritional profile, enhanced functional component profile, and improved sensory performance.

[0073] The scope of protection of the invention is specified in the attached claims and cannot be limited to those explained for sampling purposes in this detailed description. It is evident that a person skilled in the art may exhibit similar embodiments in light of the above-mentioned facts without drifting apart from the main theme of the invention.

Claims

CLAIMS1 . The invention is a method for providing kombucha fermentation to obtain a biotechnological product containing fermented algae-based components, characterized in that it comprises the following process steps:- providing a mixture containing a structure in which at least one yeast and at least one bacterium are present symbiotically as fermenting microorganisms, and at least one of tea, coffee, or sugar group, and adding this mixture to the fermentation environment,- providing algae in dry form as fermentation raw material and adding it to the fermentation environment,- obtaining a solid-liquid phase biotechnological product through the execution of fermentation processes in the aforementioned fermentation environment.

2. The method according to claim 1 , characterized in that at least one algae species from the group consisting of Chlorella (Chlorella sp., Chlorella vulgaris, Chlorella protothecoides, Chlorella sorokiniana, Auxenachlorella pyrenoidosa), Nannochloropsis, Dunaliella, Haematococcus, Scenedesmus, Euglena (Euglena sp., Euglena gracilis), Schizochytrium, Spirulina (Arthrospira platensis, Spirulina maxima), AFA (Aphanizomenon flos-aquae), Tetraselmis, Eustigmatophytes, Euglenophytes, Rhodophytes, Porphyridium, Bacillariophyceae, Phaeodactylum, Odontella, Thraustochytriaceae, Ascophyllum nodosum, Fucus vesiculosus, Sargassum spp., Ulva spp., Laminaria spp., Gracilaria spp., Chondrus crispus, Porphyra spp., Gelidium spp., Enteromorpha prolifera, Agarophyton vermiculophyllum, and Saccharina latissima is added to the fermentation environment.

3. The method according to any of the preceding claims, characterized in that at least one of the following pre-treatment steps is applied to the algae before being added to the fermentation environment: homogenization, sonication, heating or freezing, or bead milling.

4. The method according to claim 3, characterized in that said sonication is performed at a frequency in the range from 10 to 100 kHz and a power in the range from 50 to 2000 W.

5. The method according to claim 3 or 4, characterized in that said homogenization processes are carried out at a value in the range from 50 to 2800 bar and at a temperature in the range from 30 to 60°C.

6. The method according to any one of claims 3-5, characterized in that said bead milling operations are performed with a rotation speed in the range of 500 to 10000 rpm.

7. The method according to any one of claims 3-6, characterized in that at least one of the enzyme groups cellulase, hemicellulase, protease, lipase, glucanase, chitinase is used in enzymatic hydrolyzation processes.

8. The method according to any one of claims 3-7, characterized in that the enzymatic hydrolysis processes are carried out at a temperature in the range from 30 to 70°C and a pH in the range from 3 to 9.

9. The method according to any one of the preceding claims, characterized in that an aqueous mixture containing algae in the range of 10 to 125 grams per liter is used as raw material.

10. The method according to any one of the preceding claims, characterized in that said fermenting microorganism comprises Saccharomyces (S. cerevisiae, S. ludwigii), Zygosaccharomyces (Z. bailii, Z. rouxii, Z. kombuchaensis sp.n.), Schizosaccharomyces pombe, Torulaspora delbrueckii, Brettanomyces (B. bruxellensis, B. lambicus, B. custerii), Candida (C. krusei, C. albicans, C. stellimalicola, C. tropicalis, C. parapsilosis), Kluyveromyces (K. africanus, K. marxianus), Pichia (P. membranaefaciens, P. mexicana), Kloeckera apiculata, Torulopsis sp, Dekkera sp, Lachancea (L. thermotolerans, L. fermentati, L. kluyveri), Eremothecium (E. cymbalariae, E. ashbyii), Debaryomyces hansenii, Meyerozyma (M. caribbica, M.guilliermondii), Zygowilliopsis californica, Saccharomycopsis fibuligera, Hanseniaspora (H. uvarum, H. meyeri, H. vineae), Merimblaingelheimense, Sporopachydermialactativora, Kazachstania (K. telluris, K. exigua), Starmera (S. amethionina, S. caribaea).1 1. The method according to any one of the preceding claims, characterized in that the fermenting microorganism comprises bacteria Acetobacter (A. xylinum, A. xylinoides, A. aceti, A. pasteurianus, A. lovaniensis, A. okinawensis, A. peroxydans, A. syzygii, A. tropicalis), Gluconacetobacter (G. europaeus, G. hansenii, G. intermedius, G. liquefaciens, G. xylinus), Gluconobacter (G. cerinus, G. oxydans), Lactobacillus (L. spp, L. delbrueckii, L. acidophilus, L. delbrueckii subsp. bulgaricus, L. paracasei, L. plantarum, L. casei, L. rhamnosus, L. helveticus, L. nagelii, L. satsumensis), Lactococcus lactis, Leuconostoc sp, Bifidobacterium sp., Thermus sp., Allobaculum sp., Oenococcus oeni, and Tanticharoemia sakaeratensis.

12. The method according to any one of the preceding claims, characterized in that the fermentation medium comprises algae:fermenting microorganisms in a range of 1 :1 to 1 :1000 by weight.

13. The method according to any one of the preceding claims, characterized in that at least one of black tea, green tea, white tea and oolong tea is added to the fermentation medium as tea.

14. The method according to claim 13, characterized in that tea is added to the fermentation medium at a value between 1 and 80 g / L15. The method according to any one of the preceding claims, characterized in that at least one carbon source is added to the fermentation medium at a value in the range from 10 to 80 g / L16. The method according to any one of the preceding claims, characterized in that at least one of the nitrogen or vitamin group is added to the fermentation medium.

17. The method according to any one of the preceding claims, characterized in that at least one preservative compound selected from the group consisting of potassium sorbate, sodium benzoate and sorbic acid is added to the product obtained after fermentation.

18. The method according to claim 17, characterized in that the product obtained after fermentation has at least one preservative compound added at a value in the range of 0.2 to 0.6 g / L19. The method according to any one of the preceding claims, characterized in that at least one emulsifier selected from the group consisting of lecithin, carrageenan, xanthan gum, guar gum is added to the product obtained after fermentation.

20. The method according to claim 19, characterized in that at least one emulsifier is added to the product obtained after fermentation at a value in the range of 0.1 % to 1 % by weight.

21. The method according to any one of the preceding claims, characterized in that the fermentation medium has a pH value in the range 3 to 10.

22. The method according to any one of the preceding claims, characterized in that the temperature of the fermentation medium is in the range of 20 to 70°C.

23. The method according to any one of the preceding claims, characterized in that the fermentation medium is stirred at a value in the range from 4500 to 18000 rpm.

24. The method according to any one of the preceding claims, characterized in that a kombucha liquid biotechnological product and a solid phase biotechnological product are obtained by applying at least one of filtration or centrifugation processes, respectively, to the obtained liquid-phase mixture biotechnological product.

25. The method according to claim 24, characterized in that said centrifugation is performed at a value in the range 4500 to 18000 rpm.

26. The method according to claim 24 or claim 25, characterized in that a filtration method with microfiltration or ultrafiltration membrane structure is applied.

27. The method according to any one of claims 24 to 26, characterized in that the mentioned solid-phase biotechnological product is subjected to a drying process at:- a temperature range of 60 to 200 °C for oven and incubator, or- a temperature range of 100 to 300 °C for spray dryer, or- a temperature range of 80 to 200 °C for drum dryer, or- a temperature range of -20 to -100 °C for freeze dryer.

28. The method according to any one of claims 24-27, characterized in that at least one of filtration, pasteurization, UHT sterilization and / or UV sterilization is applied to inactivate the live microbial activity in the liquid phase or solid phase biotechnological product.