Antibacterial and Antifungal Activities of Black and Green Kombucha Teas

Abstract

Kombucha is widely consumed as black tea fermented for 7–14 days. The aim of the present study was to compare the antimicrobial activities of two kombucha beverages originating from green and black teas fermented for 21 days and to characterize the antimicrobial compounds (heat resistance and pH stability). Green and black tea infusions were fermented with a traditional kombucha culture. The resulting kombucha antibacterial/antifungal activities against some pathogenic microorganisms, including human pathogenic bacteria and clinical Candida species, were investigated using the agar diffusion method. The results showed interesting antimicrobial potentials of both experimented kombucha teas against the tested microorganisms, except Candida krusei. The green fermented tea exhibited the highest antimicrobial potential. Indeed, it showed large inhibition zones against Staphylococcus epidermidis (22 mm), Listeria monocytogenes (22 mm) and Micrococcus luteus (21.5 mm). Furthermore, interesting anti‐Candida potential was revealed by the reaction of green tea kombucha against Candida parapsilosis. PRACTICAL APPLICATIONS The black fermented tea is the original and most popular preparation. This research has focused on the investigation of the antibacterial and antifungal activities of the kombucha prepared from green and black teas against a large number of human pathogens to determine and to compare the potential of the two kombucha drinks. The results showed a broad antimicrobial spectrum of kombucha against a range of pathogenic Candida involved in several candidoses. Moreover, the data showed that the antibacterial potential of kombucha prepared from green tea was higher than that of the original kombucha tea. Considering the antimicrobial activity demonstrated against a wide range of pathogenic bacteria and clinical Candida species, kombucha may be very healthful. As resistance to antimicrobial agents has become increasingly an important global health problem, these findings would be very promising and could be useful as an alternative to current synthetic antimicrobial drugs.

Efficacy of Kombucha Obtained from Green, Oolong, and Black Teas on Inhibition of Pathogenic Bacteria, Antioxidation, and Toxicity on Colorectal Cancer Cell Line

“…Kombucha samples were sterilized by filtering them through a sterile microfilter (0.22 µm pore size), and they were then transferred into the wells in the agar plates. The plates were further incubated at 37 • C for 18-24 h. The zones of bacterial growth inhibition were then determined [17,18].…”

Health, Wellness, and Safety Aspects of the Consumption of Kombucha

“…It has also been demonstrated that the broth may contain antibiotic substances which give the antimicrobial property [24,26]. Some studies have demonstrated that Kombucha tea shows not only antibacterial activity but also antifungal activity [27]. The antifungal activity is attributed to the production and In vitro studies on human peripheral lymphocytes [76] presence of acetic acid in this beverage.…”

“…The antifungal activity is attributed to the production and In vitro studies on human peripheral lymphocytes [76] presence of acetic acid in this beverage. In recent times, the immergence of resistant strains of pathogens associated with human diseases has been widely seen, and the use of Kombucha tea as an antimicrobial product can be used to overcome this problem [27]. In this aspect, it has been demonstrated that the antimicrobial activity of Kombucha tea prepared form green tea shows a higher activity than Kombucha tea prepared traditionally from black tea [27].…”

Research on the effect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value

“…It is known that kombucha tea is a detoxyfi ng and energizing drink, exhibiting hypoglycemic, hypocholesterolemic, and antioxidative activity (Bhattacharya et al 2013;Shenoy, 2000;Yang et al 2009). Kombucha is a source of antimicrobials, and can prevent hepatotoxicity and cancer (Afsharmanesh and Sadaghi, 2014;Battikh et al, 2012;Jayabalan et al, 2011). Kombucha contains tea leaves brewing, which health eff ect and antioxidants composition is greatly acknowledged (Gramza-Michałowska, 2014;Gramza-Michałowska et al, 2007;Kujawska et al, 2016a;2016b;Mika et al, 2015).…”