An overview of antimicrobial properties of kombucha

Abstract

Kombucha is a traditional beverage of Manchurian origin, typically made by fermenting sugared black or green tea with the symbiotic consortium of bacteria and yeast (SCOBY). The beverage has gained increasing popularity in recent years, mainly due to its heralded health benefits. The fermentation process of kombucha also results in the production of various bioactive compounds with antimicrobial potential, making it a promising candidate in the exploration of alternative sources of antimicrobial agents, and may be helpful in combating the rising threat of antibiotic resistance. Literature survey performed on Web of Science, Scopus, and PubMed revealed the extensive research that has firmly established the antimicrobial activity of kombucha against a broad spectrum of bacteria and fungi. This activity could be attributed to the synergistic activities of the microbial species in the kombucha microbiota that led to the synthesis of compounds with antimicrobial properties such as acetic acid and various polyphenols. However, research thus far only involved screening for the antimicrobial activity of kombucha. Therefore, there is still a research gap about the molecular mechanism of the kombucha reaction against specific pathogens and its influence on human health upon consumption. Future research may focus on investigating this aspect. Further characterization of the biological activity of the microbial community in kombucha may also facilitate the discovery of novel antimicrobial compounds, such as bacteriocins produced by the microorganisms.

Sustained antibacterial activity of orthodontic elastomeric ligature ties coated with a novel kombucha-derived bacterial nanocellulose: An in-vitro study

“…In the present study, the antibacterial effect of BNC-coated elastomers could be attributed to the bioactive compounds of kombucha used to produce cellulose. Kombucha is a consortium of yeast and bacteria produced by fermenting sugared black or green tea with SCOBY [ 30 , 43 ]. The fermented broth, originating from Manchuria (China), can produce a variety of active compounds with antimicrobial activity against micro-organisms such as S .…”

Unveiling chemical responses in the kombucha-based fermentation of black tea, banana flower, and grape juice: LC-ESIMS, GNPS, MS-DIAL, and MS-FINDER-assisted chemical characterization

“…Various pharmacological studies have demonstrated that kombucha possesses antioxidant, antimicrobial, cytotoxic, anti-inflammatory, and anti-hyperglycemic properties. [5][6][7][8][9] However, scientific data are still needed to compare the bioactivities of unfermented and fermented materials and to understand the chemical dynamics in SCOBY represented by the enzymatic transformation of the chemical components of the raw material and the production of substances important for its survival.…”

Improved Antioxidant Properties and Vitamin C and B12 Content from Enrichment of Kombucha with Jujube (Ziziphus jujuba Mill.) Powder

“…Kombucha tea is a low-alcoholic functional beverage traditionally prepared from the fermentation of sweetened black or green tea by a symbiotic culture of bacteria and yeasts (SCOBY). The original drink is of Asian origin, but nowadays it is globally consumed due to its beneficial health effects, such as anti-microbial and antioxidant effects [1], treatment for gastric ulcers [2] and high cholesterol [3], and liver detoxification [4].…”