Characterization of Antimicrobial Activity in Kombucha Fermentation

Sreeramulu, G.; Zhu, Yimin; Knol, W.

doi:10.1002/1521-3846(200102)21:1<49::aid-abio49>3.0.co;2-g

Cited by 68 publications

(53 citation statements)

References 12 publications

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“…Acetic acid, as well as other organic acids, can infl uence the antimicrobial activity by two primary mechanisms: by cytoplasmic acidifi cation and by accumulation of the dissociated acid anion to toxic levels (58). Studies of the antimicrobial activity of kombucha made from sweetened black tea, green tea, and winter savory tea also indicated that acetic acid is the main antimicrobial agent (57,59). All these results prove that the type of tea that is used as the medium for SCOBY cultivation is not crucial for the antimicrobial activity of kombucha.…”

Section: Discussionmentioning

confidence: 99%

“…However, the levels of tea above 4.4 g/L had an off ensive bi er taste and were undrinkable (63). The absence of or an insignifi cant antimicrobial activity of black and green teas at drinkable levels could be explained by the low concentrations of tea and its active components (polyphenols/tannins) (56,59). Also, unfermented winter savory (Satureja montana L.) tea at 5 g/L did not show antimicrobial activity against the tested microorganisms (57).…”

Section: Discussionmentioning

confidence: 99%

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Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

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SummaryKombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa offi cinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of fi nished beverages with optimum acidity (TA=4-4.5 g/L), the value which is confi rmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC 50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. offi cinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

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“…Particularly, many scientific reports proved that the beverage exerts antimicrobial activity against a broad range of bacteria (Greenwalt et al . 1998, 2000; Sreeramulu et al . 2001).…”

Section: Introductionmentioning

confidence: 99%

“…1996; Balentine 1997). Indeed, the black tea drink fermented for 14 days was proved to be able to inhibit the growth of Shigella sonnei , Escherichia coli , Salmonella enteritidis and Salmonella typhimurium (Sreeramulu et al . 2001).…”

Section: Introductionmentioning

confidence: 99%

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Antibacterial and Antifungal Activities of Black and Green Kombucha Teas

Battikh

Chaieb

Bakhrouf

et al. 2012

Journal of Food Biochemistry

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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.

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Novel use of Kombucha consortium to reduce Escherichia coli in dairy shed effluent

et al. 2021

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BACKGROUND: Faecal contamination from dairy farm effluent is a major risk to water quality in New Zealand. In this experiment we have tested the efficacy of Kombucha SCOBY (symbiotic culture of bacteria and yeast), to reduce the concentration of Escherichia coli in dairy shed effluent (DSE). RESULTS: Kombucha SCOBY was highly effective in lowering the number of E. coli colony forming units (CFUs) to levels that were undetectable. The decrease in CFUs occurred rapidly within 48 h of Kombucha SCOBY being inoculated to the effluent matrix and was accompanied by a corresponding decline in pH.CONCLUSION: We conclude that Kombucha SCOBY was effective in reducing the abundance of E. coli in DSE due to its effect on solution pH. Further work is required to assess the practicality of treating DSE with Kombucha SCOBY within a farm environment where effluent management and climatic complexities are important.

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Characterization of Antimicrobial Activity in Kombucha Fermentation

Cited by 68 publications

References 12 publications

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Antibacterial and Antifungal Activities of Black and Green Kombucha Teas

Novel use of Kombucha consortium to reduce Escherichia coli in dairy shed effluent

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