No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Determination and Characterization of the Antimicrobial Activity of the Fermented TeaKombucha
Abstract
Early reports onKombucha, a traditional fermented tea beverage, suggested that it has antimicrobial activity against a spectrum of organisms, and that concentrates of unfermented tea components also have anti microbial properties. Therefore, the focus of this study was to determine and characterizeKombucha'santimicrobial activity using an absorbent disc method. Antimicrobial activity was observed in the fermented samples containing 33 g/L total acid (7 g/L acetic acid) against the tested Gram-positive and Gram-negative organisms (Agrobacterium tumefaciens, Bacillus cereus, Salmonella choleraesuisserotypetyphimurium, Staphylococcus aureus, andEscherichia coli.Candida albicanswas not inhibited byKombucha. The contribution of tea itself to the antimicrobial activity ofKombuchaproved to be significant in the tested organisms, even at the highest levels tested, 70 g/L dry tea. As a result, the antimicrobial activity ofKombuchawas attributed to its acetic acid content.
... Antimicrobial activity was not detected in tea samples against C. albicans. It is in agreement with the literature that kombuchas did not exhibit antimicrobial activity against C. albicans (Greenwalt et al., 1998). In another study reported by Battikh et al. (2013), although it does not show as much inhibition zone diameter as bacteria, C. albicans have been shown to be effective. ...
... The antimicrobial activity of kombucha against pathogenic microorganisms has been emphasized by many researchers, and this activity has been associated with acetic acid, proteins and catechins (Greenwalt et al., 1998;Sreeramulu et al., 2001). It has been reported that the antimicrobial effect of kombucha is positively related to some organic acids (Greenwalt et al., 1998). ...
... The antimicrobial activity of kombucha against pathogenic microorganisms has been emphasized by many researchers, and this activity has been associated with acetic acid, proteins and catechins (Greenwalt et al., 1998;Sreeramulu et al., 2001). It has been reported that the antimicrobial effect of kombucha is positively related to some organic acids (Greenwalt et al., 1998). Currently, organic acids are a common practice in food preservation against some foodborne pathogenic microorganisms. ...
Kombucha, a fermented beverage, is popular for its prophylactic and therapeutic properties. Kombucha is a traditionally sweetened black tea infusion fermented with a symbiotic bacteria and yeast consortium (SCOBY) under aerobic conditions for 7-21 days. However, the beneficial properties of kombucha vary according to the substrate kind, fermentation conditions, and SCOBY consortium. The present study has screened the physicochemical, bioactive, antimicrobial, and sensory properties of beverages produced by fermenting black, green, rosehip, and licorice tea infusions with kombucha starter culture for 21 days. Tea infusions before and after fermentation; pH value, titratable acidity (TA), pellicle weight, color values (L*, a*, b*, ΔE), total phenolic content (TPC), antioxidant capacity against DPPH (2,2-diphenyl-1- picrylhy-drazil) radicals, and antimicrobial activity was measured. Antimicrobial activity is applied to various foodborne pathogens such as Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and C. albicans with based disc diffusion method and spectrophotometric technique. In this study, tea type statistically affected all parameters except pH in kombucha beverages (p
... Kombucha is a fermented beverage of Camellia sinensis infusion. In the process, the microorganisms change sucrose to ethanol, cellulose, acetic acid, glucuronic acid, gluconic acid, and others [7][8][9][10][11]. The kombucha consumption is related to its functional properties and health-promoting effects: antimicrobial property [7,[11][12][13][14], antioxidant [11,[15][16][17][18][19], ...
... In the process, the microorganisms change sucrose to ethanol, cellulose, acetic acid, glucuronic acid, gluconic acid, and others [7][8][9][10][11]. The kombucha consumption is related to its functional properties and health-promoting effects: antimicrobial property [7,[11][12][13][14], antioxidant [11,[15][16][17][18][19], ...
... The neutralized extract was prepared by neutralizing kombucha beverages with 1 mol. L -1 of NaOH until pH 6.5 [7]. The acetic acid solution was prepared to dilute 0,4 mL of acetic acid P.A (Labsynth) in 10 mL sterile distilled water. ...
Currently, the search for natural antimicrobial agents has increased. Thereat, plant extracts, products of fermentative processes, and microbial growth have been tested. Kombucha is a fermented beverage that resulted from the fermentation of the infusion of Camellia sinensis. There are reports about biological activities, such as anti-inflammatory, digestibility, antioxidant, antimicrobial, and others. The study aimed to evaluate the antibacterial activity of black and green tea kombucha against eight foodborne pathogenic microorganisms. The antibacterial activity was analyzed using the agar well diffusion method. Each kombucha consisted of three treatments: natural, neutralized, and filtered. The solutions of acetic acid (4% v.v-1) and kanamycin (30 µg.L-1) were used as a control. The black and green tea kombucha beverages, not neutralized, showed antibacterial activity against Escherichia coli serotypes. Black and green tea kombucha did not show antibacterial activity against Staphylococcus aureus, Shigella Flexneri, and Salmonella Typhimurium. The inhibition may be attributed to acetic acid production during the fermentation process. Therefore, it appears that kombucha may have a potential antimicrobial agent. Keywords: Camellia sinensis, fermentation, antimicrobial.
... KB is also known for its antimicrobial activity against different pathogenic organisms [1,[8][9][10]. ...
... The antibacterial and antioxidant effects can be related to the pres-ence of acetic acid, capable of combating bacterias such as Helicobacter pylori -associated with gastritis, peptic ulcer and even gastric cancer [10,43] and to bind to toxins and eliminate them from the body [28]. In addition to acetic acid, there are several other components with antioxidant properties, such as gluconic acid, glucuronic acid, polyphenols, and flavonols [6,19], which may be responsible for the hepatoprotective effect and reduction in the lipid profile [18,21]. ...
... Green tea, which is also widely used for KB production, has advantages over black tea, such as reduced fermentation time. However, the oxidation of black tea leaves has a unique flavor [10,47], which may be another reason for the greater use of this tea. ...
https://www.actascientific.com/ASNH/pdf/ASNH-06-1093.pdf
... The polyphenolic group that is most reactant during the enzymatic fermentation of fresh green leaves to black tea leaves is the catechins ( Balentine et al., 1997 ). On the other hand, kombucha was proved to exert antimicrobial activity against several pathogens, including Helicobacter pylori, S. Typhimurium, S. aureus, Agrobacterium tumefaciens ( Steinkraus et al., 1996 ;Greenwalt et al., 1998 ;Sreeramulu et al., 2001 ) , Bacillus cereus ( Greenwalt et al., 1998 ), Shigella sonnei, Salmonella enteritidis, and Escherichia coli ( Steinkraus et al., 1996 ;Greenwalt et al., 1998 ;Sreeramulu et al., 2001 ). ...
... The polyphenolic group that is most reactant during the enzymatic fermentation of fresh green leaves to black tea leaves is the catechins ( Balentine et al., 1997 ). On the other hand, kombucha was proved to exert antimicrobial activity against several pathogens, including Helicobacter pylori, S. Typhimurium, S. aureus, Agrobacterium tumefaciens ( Steinkraus et al., 1996 ;Greenwalt et al., 1998 ;Sreeramulu et al., 2001 ) , Bacillus cereus ( Greenwalt et al., 1998 ), Shigella sonnei, Salmonella enteritidis, and Escherichia coli ( Steinkraus et al., 1996 ;Greenwalt et al., 1998 ;Sreeramulu et al., 2001 ). ...
... The polyphenolic group that is most reactant during the enzymatic fermentation of fresh green leaves to black tea leaves is the catechins ( Balentine et al., 1997 ). On the other hand, kombucha was proved to exert antimicrobial activity against several pathogens, including Helicobacter pylori, S. Typhimurium, S. aureus, Agrobacterium tumefaciens ( Steinkraus et al., 1996 ;Greenwalt et al., 1998 ;Sreeramulu et al., 2001 ) , Bacillus cereus ( Greenwalt et al., 1998 ), Shigella sonnei, Salmonella enteritidis, and Escherichia coli ( Steinkraus et al., 1996 ;Greenwalt et al., 1998 ;Sreeramulu et al., 2001 ). ...
This study aimed to evaluate the effects of spray drying using arabic gum as encapsulating agent on the physicochemical, antioxidant and antibacterial properties of kombucha tea, and the significant metabolites changes were determined using ¹H-NMR analysis. The physicochemical properties result of the spray-dried kombucha were 16.33±0.58 Brix° for total soluble solid, 3.48±0.13% for moisture content, 0.25±0.34 for water activity, 3.28±0.03 for pH, 0.42±0.004 g/cm³ for bulk density, and 47.27±2.50% for wettability. The antibacterial activity significantly increased (p<0.05) after the kombucha fermentation, while no significant effects (p>0.05) were observed for the spray drying process on the activity. Major metabolites changes were observed for the significant decline of sucrose (17.8626 mmol/L) in sugared tea, and increased ethanol (1.8393 mmol/L) and glucose (2.6751 mmol/L) in the fresh kombucha. The acetic acid was significantly reduced (0.053 mmol/L), and the ethanol was degraded in the spray-dried kombucha. The results indicated that the spray drying process using 10% arabic gum could improve kombucha's physicochemical properties and sustain its antioxidant and antibacterial activities. Moreover, the spray drying process caused ethanol degradation, making kombucha safe for alcohol allergic and Halal concerned consumers.
... The methods that were most commonly used to examine the antibacterial properties of kombucha were disc diffusion test (Ansari et al., 2017(Ansari et al., , 2019Greenwalt et al., 1998;Ivanišová, Meňhartová, Terentjeva, Harangozo, et al., 2019;Pure & Pure, 2016b;Steinkraus et al., 1996;Talawat et al., 2006;Vohra et al., 2019), agar-well diffusion method (Al-Kalifawi, 2014;Ansari et al., 2017Ansari et al., , 2019Battikh et al., 2012Battikh et al., , 2013Bhattacharya et al., 2016;Četojević-Simin et al., 2008Četojević-Simin et al., , 2012Kaewkod et al., 2019;Sreeramulu et al., 2000Sreeramulu et al., , 2001Velićanski et al., 2007Velićanski et al., , 2014, and broth dilution method (Bhattacharya et al., , 2020Borkani et al., 2016;Cardoso et al., 2020;Deghrigue et al., 2013;Shahbazi et al., 2018;Vitas et al., 2018). The disc diffusion test and agar-well diffusion method are efficient ways to screen the antibacterial activities of kombucha, whereas broth dilution method could be used to determine the concentration that has the highest bacteriostatic or bactericidal effect. ...
... These findings, although preliminary, suggest that continuous consumption of kombucha may disrupt the balance of commensal E. coli population in the human gastro-intestinal tract, potentially having a negative impact on human health. In addition, kombucha can exert antibacterial activities toward pathogenic strains of E. coli Greenwalt et al., 1998;Kaewkod et al., 2019;Shahbazi et al., 2018), with its bactericidal effect comparable to that against the nonpathogenic strains . ...
... Neutralization involves adjusting the low pH value (between 2 and 3) of kombucha to approximately 7. This usually eliminated or greatly reduced the antibacterial activities of kombucha (Battikh et al., 2012Četojević-Simin et al., 2008;Greenwalt et al., 1998;Kaewkod et al., 2019;Sreeramulu et al., 2000;Steinkraus et al., 1996;Velićanski et al., 2014). Clearly, the acidic nature of kombucha plays an important role in the antibacterial properties of the beverage. ...
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.
... The method neglects the practice of 25% sugared tea, which usually results in pellicle growth of around 0.3 to 1.2 cm as a comparison (Azizah, Darma, & Darusman) while questioning a generic 0.2 to 0.5 cm thickness (Shade, 2011). The main focus for the comparison is the pellicle growth; only its thickness is measured in 3 consecutive weeks, 7 days, 14 days, and 21 days until it is appropriately pro-biotically active (Greenwalt, Ledford, & Steinkraus, 1998). In addition, to test the fermentation stability, 1) a derivative variation is used to make a Jun (Alshifa/Airborne/Pure Native honey 5% + gulaku 5%), and 2) other tea brands combination to stimulate different interventions. ...
... While the thickest one is presented by experiment number 11, it is also a jun kombucha with a maximum growth of 1.4 cm. The steady pellicle growth is exhibited by experiment numbers 2 and 10, while unpredictable growth is demonstrated by experiment numbers1,3,4,5,6,7,8,9,11,12,13, and 14, displaying irregular measurement patterns. All the experiments show thickening, while most show uncommon yet surprising growth. ...
One of the most recent phenomenal biomaterial trends is produced by kombucha. Its cellulose becomes viral once it is experimented on as a synthetic fabric in architectural and fashion products. The uttermost issues still lie on the unstable layer and larger plane production, while most experimentation goes slow on organic processes. Kombucha cellulose production depends on the quality of 3 fundamental materials such as tea, sugar, and water. Growing on the surface of a liquid, the most challenging problem is media sensitivity towards the surrounding environment, as it reflects cellulose productivity. The debates involve a critique of the utilization of high-quality material that generally does not impact the cellulose building, even if producing a more delicious tea. However, the traditional home-brewed technique is still dominant in most places, especially in developing countries like Indonesia. This paper aims to suggest a reasonable material shift in traditional fermentation, especially for improving kombucha cellulose thickness, which is core in biomaterial production. A comparison is presented to compare kombucha cellulose productions using better quality ingredients. The kombucha is fermented under a natural tropic storing environment: a temperature between 26°C-30°C in a dark room and a humidity of 60%. An initiated sugar composition of 10%, a pH between 3-5.5, with final alcohol less than 5%. A variation of mixtures is introduced to verify stable cellulose productivity. A compilation of measurements is taken in 3 consecutive weeks to reveal the growth pattern. The result is a maximal range of thickness growth and a stable and productive layer of kombucha cellulose.
... Various mechanisms have been proposed for this biological activity. Including the production of antimicrobial proteins and enzymes by microorganisms in kombucha, the acidic pH of this beverage, the high content of organic acids such as acetic acid (Sreeramulu et al., 2000;Greenwalt et al., 1998). ...
... The production of protein metabolites and enzymatic compounds of antimicrobial nature by microorganisms found in kombucha beverages along with the acidic pH and high content of acetic acid and other organic acids in these beverages are mechanisms thought for antimicrobial activity in these fermented beverages (Sreeramulu et al., 2000;Greenwalt et al., 1998). The type of herbal tea used in the preparation of kombucha beverages can also cause the antimicrobial activity of these beverages due to the presence of antimicrobial compounds in the plant's natural constituents. ...
The composition and biological activities of kombucha beverage depends on type of herbal tea, concentration of sucrose and the fermentation time. This study aimed to investigate the effect of different preparation conditions on antibacterial activity of heated kombucha beverages by Response Surface Methodology (RSM). Four types of herbal teas, including black tea, green tea, lemon verbena and peppermint were prepared with three concentrations of sucrose (2, 5 and 8%) and inoculated with active kombucha culture. After 7, 14 and 21 days, beverages were heated by autoclaving and their antibacterial activity against four bacteria including Escherichia coli, Shigella dysenteriae, Staphylococcus aureus and Bacillus cereus was evaluated by well method. The RSM was used to investigate the effect of sucrose concentration, fermentation time and type of herbal tea on antibacterial activity of heated beverages. Increasing sucrose concentration had significant effect (P<0.0001) on antibacterial activity of heated beverages against all tested bacteria. Increasing of fermentation time had significant effect (P< 0.0001) on antibacterial activity of heated beverages against E. coli and S. dysenteriae. Type of herbal tea had significant effect on antibacterial activity against S. aureus and S. dysenteriae. The highest antibacterial activity against E. coli and S. dysenteriae was observed in beverages prepared with lemon verbena. Beverages prepared with green tea showed highest antibacterial activity against S. aureus. The highest antibacterial activity against B. cereus was observed in heated beverages prepared with black tea and peppermint. In general, the results showed significant antibacterial activity of heated kombucha beverages against the tested bacteria.
... A kombucha é uma bebida milenar caracterizada por ser refrescante, adocicada e levemente ácida, obtida tradicionalmente da fermentação da infusão de folhas de chás preto ou verde, envolvendo uma associação simbiótica de bactérias e leveduras, acomodadas numa matriz de celulose sintetizada por bactérias acéticas, resultando em um produto com alta aceitação sensorial (Greenwalt et al., 1998;Santos, 2016). A sua origem ainda é incerta, mas acredita-se que tenha surgido na Manchúria, no nordeste da China, sendo conhecida como o chá da imortalidade (Kaufmann, 2013), no entanto vem se popularizando no Ocidente devido às suas inúmeras propriedades benéficas, principalmente nos Estados Unidos e na Europa, em virtude dos efeitos terapêuticos e sua relação com o retardo no envelhecimento (Chakravorty et al., 2016;Jayabalan et al., 2014). ...
... Mesmo que alguns benefícios ainda permaneçam como relatos empíricos não científicos, existem algumas investigações já realizadas sobre contribuições da bebida para a saúde humana (Dufresne & Farnworth, 2000;Jayabalan et al., 2007). (Battikh et al., 2013;Greenwalt et al., 1998). ...
A kombucha é uma bebida milenar com alegação de propriedades funcionais que vem se popularizando no Brasil, resultado da fermentação de chá verde e/ou preto por uma associação simbiótica de bactérias e leveduras, SCOBY (Symbiotic Culture Of Bacteria and Yeast). Tem como objetivo realizar uma revisão integrativa da literatura para descrever os principais atributos biológicos da Kombucha, a fim de demostrar os benefícios à saúde, na perspectiva atual do mercado e seu potencial biotecnológico. A kombucha,é uma bebida fermentada à base de chá e de origem asiática, produzida por uma técnica de fermentação de chá preto ou verde adoçado, promovida por uma cultura de leveduras e bactérias. A composição química é variável tanto quantitativa quanto qualitativamente, pois depende da fermentação e substratos utilizados no chá inicial, estando relacionada aos ingredientes utilizados em sua fabricação e aos processos aplicados. Seu consumo frequente apresenta benefícios relacionados à sua atividade antioxidante com potencial habilidade de eliminação de radicais livres, e com isso atraindo o interesse do mercado global, em 2019, a indústria de kombucha valia US$ 1,67 bilhão e deve crescer cada vez mais. Portanto, a utilização do SCOBY como forma de obtenção de celulose bacteriana torna-se uma alternativa com potencial de rentabilidade, na caracterização da composição centesimal do SCOBY, encontra-se teores de proteínas e fibras alimentares em sua composição centesimal, de forma a constituir uma fonte alternativa na alimentação humana.
... To control the fungal diseases, a number of agrochemicals including synthetic fungicides are applied widely and repeatedly (Scarpino et al. 2015). Numerous studies have suggested the role of organic acid, such as lactic acid and acetic acid, in the antibacterial and antifungal activity of fermented extracts (Greenwalt et al. 1998;Blanc 1996;Velicanski et al. 2014;Steinkraus et al. 1996;Cetojevic Simin et al. 2008, Sreeramulu et al. 2001. Bacteriocins, enzymes, and other protein, volatile compounds, and compounds produced by bacteria have a role in the antimicrobial activity of this beverage. ...
... In this way, the fluctuation of pH values is a (Di Cagno et al. 2011;Begunova et al. 2020). Numerous studies have suggested the role of organic acid, such as lactic acid and acetic acid, in the antibacterial and antifungal activity of fermented extracts (Greenwalt et al. 1998;Sreeramulu et al. 2001). ...
To prevent foodborne diseases and extend shelf life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. The present study was aimed to determine the antimicrobial and antifungal activities of the fermented medicinal plants extract using Lactobacillus acidophilus ATCC 4356. The fermentation kinetic parameters, biochemical composition and the volatile compounds of the fermented plant extract were assessed. The results showed that, the fermented plants extract exhibited high content in polyphenols, flavonoids, and tannins (152.7 mg AGE/L; 93.6 mg RE/L; and 62.1 mg CE/L, respectively) comparing to non-fermented the extract. The GC–MS headspace analyses showed the presence of 24 interesting volatile compounds. The richness of the fermented plants extracts in polyphenols and bioactive compound, such as Eucalyptol, Camphene, α-Phellandrene, α-Terpinene, improves their biological activity. In addition, the fermented plants extract exhibited a high antimicrobial potential against pathogenic bacteria and fungi determined by different methods. The maximum inhibition showed in the fermented plants extract against Escherichia coli 25922/3, Pseudomonas aeruginosa 27853 ATCC, Staphylococcus aureus 29213 ATCC, Enterococcus aerogenes 13048 ATCC, Phytophthora infestans P3 4/91 R + , P. infestans P4 20/01 R, P. infestans (GL-1). The obtained results support the hypothesis of using lactic fermentation as a functional ingredient to improve food preservation. The bioprocesses of fermentation technology enhance antimicrobial and antifungal activities which could be used in different industrial applications.
... To control the fungal diseases, a number of agrochemicals including synthetic fungicides are applied widely and repeatedly (Scarpino et al. 2015). Numerous studies have suggested the role of organic acid such as lactic acid and acetic acid in the antibacterial and antifungal activity of fermented beverages (Greenwalt et al. 1998;Blanc 1996 ...
... In this way, the uctuation of pH values is a recurrent nding by several authors (Di Cagno et al. 2011;Begunova et al. 2020). Numerous studies have suggested the role of organic acid such as lactic acid and acetic acid in the antibacterial and antifungal activity of fermented beverages (Greenwalt et al. 1998;Sreeramulu et al. 2001). ...
To prevent foodborne diseases and extend shelf-life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. The present study was aimed to determine the antimicrobial and antifungal activities of the fermented medicinal plants extract using Lactobacillus acidophilus ATCC 4356. The fermentation kinetic parameters, biochemical composition and the volatile compounds of the fermented plant extract was assessed. The results showed that, the fermented plants beverage exhibited high content in polyphenols, flavonoids, and tannins (152.7 mg AGE/ L; 93.6 mg RE/ L; and 62.1mg CE/ L, respectively) to compare with the extract without fermentation. The GC-MS headspace analyses showed the presence of twenty-four interesting volatile compounds. The richness of the fermented plants extracts of polyphenols content and the bioactive compound such as Eucalyptol, Camphene, α-Phellandrene, α-Terpinene improve their biological activity. In addition, the fermented plants extract exhibited a high antimicrobial potential against resistance pathogenic bacteria and fungi determined by different methods. The maximum inhibition showed in the fermented plants beverage against Escherichia coli 25922/3, Pseudomonas aeruginosa 27853 ATCC, Staphylococcus aureus 29213 ATCC, Enterococcus aerogenes 13048 ATCC, Phytophthora infestans P3 4/91 R+, Phytophthora infestans P4 20/01 R, Phytophthora infestans (GL-1). The obtained results support the hypothesis of using whey as a functional ingredient to improve food preservation. The bioprocesses of fermentation technology enhance antimicrobial and antifungal activities which could be used in different industrial applications.
... They further showed that the heat-denatured preparation had more antibacterial activity against bacterial strains tested than the neutralized preparation. Several additional previous studies proved that kombucha of fermented black tea exerts antibacterial activity against a broad spectrum of bacteria [19,[42][43][44]. Kaewkod et al. [45] found that the kombucha prepared from different types of tea (green, oolong and black) after 15 days of fermentation had efficient inhibitory activity on all pathogenic enteric bacteria tested: E. coli O157:H7 DMST 12743, Shigella dysenteriae DMST 1511, Salmonella typhi DMST 22842, and Vibrio cholerae. ...
... This is strongly supported by previous studies confirming that increased concentration of organic acids produced in fermented kombucha broth made the pH decreased from 5 to 2.5 [20,46]. Moreover, Greenwalt et al. [42] showed that the antimicrobial activity of kombucha against pathogenic microorganisms is largely attributable to acetic acid. Organic acid molecules could induce cytoplasmic acidification and destroy bacterial cells [45]. ...
Kombucha is a traditional beverage of sweetened black tea fermented with a symbiotic association of acetic acid bacteria and yeasts. In this study, kombucha fermented beverage (KFB) appeared to include nine chemical groups (alcohols, acids, lactones, condensed heterocyclic compounds , antibiotics, esters, aldehydes, fatty acids, and alkaloids) of many bioactive metabolites, as elucidated by gas chromatography-mass spectrometry (GC-MS) and IR spectra. The fermented metabolic components of KFB seem collectively to act in a synergistic action giving rise to the an-timicrobial activity. Four types of kombucha preparations (fermented, neutralized, heat-treated and unfermented) were demonstrated with respect to their antimicrobial activity against some pathogenic bacterial and fungal strains using agar well diffusion assay. KFB exerted the strongest antimicrobial activities when compared with neutralized and heat-treated kombucha beverages (NKB and HKB). Staphylococcus aureus ATCC6538 (S. aureus) and Escherichia coli ATCC11229 (E. coli) were the organisms most susceptible to the antimicrobial activity of kombucha beverage preparations. Finally, the KFB preparation showed remarkable inhibitory activity against S. aureus and E. coli bacteria in a brain heart infusion broth and in some Egyptian fruit juices (apple, guava, strawberry , and tomato). These data reveal that kombucha is not only a prophylactic agent, but also appears to be promising as a safe alternative biopreservative, offering protection against patho-genic bacteria and fungi.
... Microbial teas have gained increasing popularity in the West in recent years, likely due to stronger economic ties between the People's Republic of China and Western nations as well as the health claims associated with these teas. Studies demonstrated that extracts from these teas contain natural antibacterial compounds that inhibit various food-borne pathogens and spoilage-causing microorganisms (30,31). Puer tea, a unique type of microbially fermented tea from China, is produced using microorganisms and local fermentation processes. ...
Herbal beverages, made by steeping medicinal plants and herbs in hot water, have a rich historical background in traditional medicine across the globe, particularly in Indian, Chinese and indigenous practices. In recent years, the consumption of these infusions has gained popularity due to their potential health benefits and therapeutic properties, such as promoting relaxation, supporting heart health, aiding digestion, boosting immunity, providing antioxidants and reducing stress. Herbal teas have been studied for their biological activities, including antioxidant, anti-inflammatory and antimicrobial properties, with research suggesting they may possess synergistic antioxidant effects. Indian herbal teas hold a unique position due to their rich history and use in traditional Indian medicine. This review aims to analyse the current scientific literature on herbal teas and their potential health benefits, highlighting the global phenomenon of their consumption and integration into the everyday lives of various cultures.
... Effect of tea type on carbohydrate, organic acid, and ethanol content (* p ≤ 0.05, quadruplicate samples, green tea vs. black tea, Student's t-test, 1-tailed distribution, unequal variance). [3,[41][42][43], and this was attributed primarily to organic acids. Since this activity was observed to increase over the fermentation period, Mo et al. [44] attributed the antimicrobial effect to fermentation metabolites, mainly acetic acid, and not to tea polyphenols. ...
The relationship between Kombucha fermentation process parameters and microbial composition was investigated. Green tea Kombucha fermented slower, producing a higher sugar/acid ratio, residual sucrose, and sweeter taste compared to black tea Kombucha. No known probiotic bacteria were identified in Kombucha since Zygosaccharomyces, Brettanomyces, Komagataeibacter, and Gluconacetobacter were the dominant genera observed based on 16s rRNA sequencing analysis. Green tea epigallocatechin and epigallocatechin gallate inhibited bacterial growth in black tea Kombucha broth in a concentration-dependent manner. Green tea Kombucha produced from a 10-day inoculum had a higher sugar/acid ratio, residual sucrose, acetic acid, gluconic acid, and a pleasant flavor compared to a 15-day inoculum. In blended green and black tea Kombucha, a solid bacterial pellicle 9-day inoculum increased the amounts of glucose, fructose, acetic acid, gluconic acid, and ethanol, yet there was a lower sugar/acid ratio and residual sucrose, but no change in the catechin profile, compared to a completely liquid inoculum. Increasing the surface area/volume ratio to 0.16 during Kombucha production increased levels of glucose, fructose, and gluconic acid, while acetic acid and ethanol levels remained the same by favoring aerobic vs. anaerobic fermentation. These Kombucha fermentation process parameter results will help producers devise strategies for better quality control.
... Organic acids acidity (gluconic acids, citric, and acetic) in kombucha beverages can be used to explain the antimicrobial activity of KFB [45]. The pH is shifted to final values of approximately 2.5-3.0 by these organic acids, which are created during fermentation from the sucrose conversion by yeasts and the kombucha consortium bacteria.Previous research showing that the pH dropped from 5 to 2.5 due to high concentration of organic acids that produced in fermentation of kombucha broth,[30,46] provides strong support for this.Furthermore, it was demonstrated byGreenwalt et al.[41] that acetic acid plays a major role in the ability of kombucha to combat harmful microbes through antimicrobial activity. ...
... Komponen lain dalam pembuatan kombucha yaitu gula. Gula yang digunakan dalam pembuatan teh kombucha akan dipecah menjadi asam organik selama proses fermentasi [8,9].Dalam pembuatan kombucha, umumnya jenis gula yang digunakan yaitu gula pasir. Jika ditinjau dari segi kandungan antioksidan, gula pasir mengandung antioksidan paling rendah yaitu 0,1% jika dibandingkan dengan gula aren (5,42%) dan gula merah (3,62%) [10]. ...
Kombucha merupakan simbiosis antara bakteri (Acetobacter) dan ragi (Saccharomyces), dalam bahasa Inggris disingkat SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY pada penelitian ini akan difermentasi menggunakan media teh hijau dan variasi gula dengan lama fermentasi 5 dan 10 hari. Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan jenis gula pasir, gula aren, gula merah dalam pembuatan teh kombucha terhadap vitamin C. Kombucha dengan penambahan gula merah mengalami peningkatan kadar vitamin C dari hari ke-5 sebesar 0,89 mg/g menjadi 1,17 mg/g yaitu 0,28% pada hari ke-10. Namun pada kombucha dengan variasi jenis gula pasir dan gula aren mengalami penurunan. Namun berdasarkan uji statistik, tidak ada pengaruh variasi jenis gula terhadap kandungan vitamin C pada teh kombucha (p=0,115).
... The fermented broth, originating from Manchuria (China), can produce a variety of active compounds with antimicrobial activity against micro-organisms such as S. mutans. Microbial species in the kombucha micro-organisms have synergistic activities that allow synthesis of substances with antimicrobial properties, e.g., acetic acid and various polyphenols [30,44]. Although we demonstrated the antibacterial properties of kombucha-derived BNC, there is a need for further research to determine its specific molecular mechanism against S. mutans. ...
Incipient carious lesions, the most common complication in orthodontic patients with fixed appliances, call for the development of novel preventive dental materials that do not rely on patient adherence. The present study aimed to assess the ability of elastomeric ligatures coated with bacterial nanocellulose (BNC) to deliver sustained antibacterial activity, during the standard 28-day interval between orthodontic appointments, without compromising their mechanical properties. Kombucha membrane was used to produce cellulose as a secondary product from the fermentation of tea broth with symbiotic bacteria and yeast culture. Characterization of BNC-coated elastomeric ligatures was performed using Fourier Transform Infrared Spectroscopy and Energy Dispersive Spectroscopy analysis. The samples were pre-treated by immersion first in isopropyl alcohol, then in 8 mL nanocellulose solution for 7 days. Tensile strain and strength of the BNC-coated and conventional ligatures were evaluated using a tensile testing machine. Direct contact and agar diffusion tests were performed to assess the antibacterial activity of nanocellulose. In addition, the release profile of BNC was evaluated. Data analysis was performed by one-way analysis of variance (ANOVA) followed by post-hoc Tukey’s test and Wilcoxon signed-rank test. P values less than 0.05 was regarded as significant. There was no statistically significant difference in tensile strain and strength between the BNC-coated and conventional ligatures. The coated ligatures provided sustained antibacterial activity during the required 28 days. The use of BNC-coated elastomeric ligatures in patients with fixed orthodontic appliances might be a promising solution to plaque formation and subsequent enamel decalcification.
... aureus, Micrococcus lysodeikticus, E. coli, Ps. aeruginosa, Salmonella Typhimurium, and L. monocytogenes were found to be sensitive to black tea, lemon verbena, and peppermint kombucha. Greenwalt et al. (1998) reported that kombucha prepared with different amounts of green and black tea showed antimicrobial effects against Staph. aureus, E. coli, Salmonella Typhimurium, B. cereus, Agrobacterium tumefaciens, even at the lowest amount of tea. ...
Kombucha is a beverage usually prepared with black or green tea containing sucrose, and a synbiotic culture of bacteria and yeasts (SCOBY). This paper aims at offering an overview on kombucha microbiota, as well as on its nutritional composition, and antimicrobial effects. The microbiota of kombucha includes acetic acid bacteria (Acetobacter, Gluconobacter, Gluconacetobacter, Komagataeibacter), lactic acid bacteria (Lactobacillus, Lactiplantibacillus, Lacticaseibacillus) and yeasts (Brettanomyces, Candida, Saccharomyces, Zygosaccharomyces), depending on raw materials, starter cultures, and fermentation temperature. The second topic of this review is the production path and kombucha composition, with a synopsis from a quali-quantitative point of view of the most important compounds. Finally, the review examines the antimicrobial potential, focusing on both Gram-positive and Gram-negative bacteria.
An open question is on the probiotic status of kombucha; this review offers a contribution to this debate, suggesting for this beverage the status of post-biotic.
... This is due to lactic acid bacteria breaking down carbohydrates into lactic acid [18]. Bacterial activity occurs, and acids are formed, which might induce a pH fall [19]. The pH decreased significantly from 4.15 to 3.55 during days 0 and 3 of fermentation. ...
Functional foods containing bacteria that may improve digestive function are called probiotic beverages. The fruit is rich in vitamins, minerals, antioxidants, and bioactive substances that benefit the body's health. Therefore, it can be used to make non-dairy probiotic drinks. Kintamani is a province in Bali that produces fruit, namely Siam oranges. In 2021, citrus fruit production in Kintamani, Bangli, is the second highest, at 104,528 per ton. However, there are still damaged fruits due to poor post-harvest processing and management. Orange peel is one of the citrus wastes that is not utilized, but this waste can still be processed into food with good nutritional value. The skin of Siam oranges contains secondary metabolites composed mainly of flavonoids, phenols, steroids, and triterpenoids. Furthermore, the Kintamani orange peel has better antioxidant potential than its seeds. Metabolites derived from Siam Kintamani orange peel have the potential to be used as probiotic beverages. A SCOBY (Symbiotic Culture of Bacteria and Yeasts) starter produces Siam orange peel probiotic drink. SCOBY is a gel layer formed from a mixture of bacteria and yeast. The desired outcome of this study was to assess the total acid, degree of acidity, pH, vitamin C, and total reducing sugar of Siam Kintamani orange peel as a result of fermented probiotic drinks. This is an experimental study with an entirely randomized approach. The treatment in this study was a variation in fermentation length, including several days (0, 3, 6, 9, 12, 15, and 18 days), with 4 repetitions. ANOVA was used to analyze the data, followed by a multiple-range test based on Duncan's equation, the fermentation time had a substantial impact on the total acid, pH, vitamin C, and total flavonoids of the Siam Kintamani orange peel probiotic drink (Citrus nobilis) (p<0.05). The time of the fermentation process influences the entire amount of acid, pH, vitamin C levels, and quantity of flavonoids in the Siam Kintamani orange peel probiotic drink. The longer the fermentation process, the more the total acid value increases while the pH decreases. The highest content of vitamin C and total flavonoids was produced on the ninth day of fermentation, at 70455.33 mg/100 ml and 25.46 mg QE/100 g, respectively.
... There is little information on the daily recommended consumption of kombucha [79]. The bioactive compounds in kombucha should be quantified, daily kombucha consumption should be determined and recommended, and the recommended daily kombucha consumption should be specified on kombucha bottles. ...
Kombucha is a fermented tea beverage containing bioactive compounds from tea and vital compounds such as acetic acid, D-saccharic acid-1,4-lactone, and glucuronic and gluconic acids produced from the metabolic activities of bacteria and yeasts, which benefit human health. Kombucha contains a symbiotic culture of bacteria and yeast (SCOBY), which actively ferments sugar. Kombucha microbial compositions vary due to environmental conditions and the starter culture. Saccharomyces sp., Schizosaccharomyces pombe, Schizosaccharomyces sp., and Brettanomyces sp. (yeasts) and Acetobacter aceti, Komagataeibacter xylinum (formerly known as Gluconacetobacter xylinum), Gluconobacter oxydans, and Acetobacter pasteurianus (acetic acid-producing bacteria) are commonly found in kombucha. This review focused on the microbial compositions of kombucha and their functionality. Aspects discussed include: (i). developments in kombucha, (ii). microbial compositions of kombucha, (ii). microbial production of kombucha cellulose, (iv). factors influencing kombucha microbial compositions, (v). tea type and kombucha bioactive compounds, (vi). kombucha health benefits, and (v). potential risk factors of kombucha consumption. Current gaps, recommendations, and prospects were also discussed. Kombucha production using rooibos as the tea base is recommended, as rooibos is caffeine-free. Upcycling kombucha wastes, mainly SCOBY, for producing cellulose filters improving food flavors and as a substrate in food fermentations is touched on.
... Saccharomyces (Saccharomyces cerevisiae) and non-Saccharomyces (Zygosaccharomyces spp., Shizosaccharomyces spp., Dekkera spp., Brettanomyces spp.) yeast strains can be found in kombucha [18]. Saccharomyces yeasts are commonly found in industrial settings such as ethanol and alcohol beverage manufacturing [7,22,23]. However, non-Saccharomyces yeasts are used as aromatics and to enhance the complexity of final products [3]. ...
Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages have been claimed to have beneficial effects on human health because they contain a variety of bioactive compounds that possess various functional properties. At present, several kinds of raw material (e.g., milk, fruit, vegetables, and herbs) have been fermented with kombucha consortium and consumed as kombucha beverages. Although several studies have been written regarding the biological activities of kombucha and raw materials, there is however little information available on the characterization of their components as well as the biological activities of fermented kombucha from many raw material mixtures. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In addition, the adverse effects and toxicity of kombucha consumption were also reviewed. In this study, we focused on the main and latest studies of the pharmacological effects of kombucha beverages produced from various kinds of raw materials, including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, and antihyperlipidemic effects in in vitro and in vivo studies.
... Green tea has more antioxidants than certain other production methods, according to studies. Black tea has a less stimulating effect on the Kombucha fermentation and takes longer to produce the fermentation product [9]. Green tea's energizing impact on Kombucha. ...
Yeast and bacteria that create acetic acid and ferment it produces kombucha, a traditional beverage. The agar-well diffusion method was used to assess the antibacterial activity of lemon balm Kombucha and certain specific control samples. Antioxidant a stable activity Radicals from the lemon balm compound 1,1-diphenyl-2-picrylhydrazyl the spectroscopy of electron spin resonance was used to identify kombucha and lemon balm tea. A significant amount of acetic acid's antibacterial action against bacteria was also present in samples of Kombucha and heat denaturized Kombucha. The fight against yeasts and molds, however, was inactive. In all applied sample quantities, kombucha demonstrated more antioxidant activity than tea sample.
... Penerunan pH juga terjadi karena semakin tingginya asam-asam organik sebagai hasil metabolit dari bakteri dan khamir yang digunakan sebagai stater dalam pembuatan kombucha cascara. Menurut Greenwalt et al., (1998) adanya aktivitas bakteri dan membentuk asam-asam yang dapat menyebabkan penurunan pH. Diketahui konsentrasi asam asetat mengalami peningkatan selama proses fermentasi, asam asetat akan melepaskan proton, hal ini diduga dapat menyebabkan penurunan pH. ...
Kulit kopi yang dikeringkan (cascara) dapat dimanfaatkan menjadi minuman seduhan layaknya teh. Pengembangan cascara sebagai minuman fermentasi (kombucha) banyak dilakukan. Kombucha merupakan minuman fermentasi larutan cascara dan gula yang ditambahkan starter kombucha yaitu simbiosis bakteri Acetobacter xylinum dan beberapa jenis khamir diantaranya Saccharomyces cerevisiae. Penelitian bertujuan mengetahui karakteristik kimia (total asam, total fenol, total gula, pH, alkohol) dan aktivitas antioksidan kombucha cascara kopi arabika selama fermentasi. Penelitian ini dilakukan dengan Rancangan Acak Lengkap dengan satu faktor yaitu lama fermentasi (4, 8, 10, 12, dan 14 hari). Analisia sidik ragam untuk pengaruh perlakuan dilakukan pada data yang diperoleh, bila hasil menunjukkan berpengaruh nyata, maka dilakukan uji Duncan. Hasil penelitian menunjukkan total asam, total fenol, alkohol dan IC50 kombucha cascara semakin meningkat dengan waktu fermentasi 4-14 hari yaitu total asam berkisar 1,02-1,51% peningkatan total asam terjadi karena metabolisme sukrosa oleh bakteri dan kapang yang akan menghasilkan sejumlah asam organik dan alkohol yang diproduksi secara anaerob oleh khamir Saccharomyces cerevisiae sehingga terjadi kenaikan alkohol berkisar 48,41-2377,55 ppm. Total fenol berkisar 13,31-22,37 mg GAE/mL, kenaikan total fenol diduga karena terbentuknya senyawa fenolik akibat aktivitas enzimatis oleh mikroba SCOBY kombucha dalam mendegradasi komponen matriks lainnya dan mengakibatkan kenaikan IC50 berkisar 52,021-262,298 mg/L. Total gula dan nilai pH kombucha cascara yang dihasilkan semakin lama fermentasi akan menurun dengan total gula berkisar 2,85-6,15% dan nilai pH berkisar 1,46-2,98, gula yang ada digunakan sebagai sebagai nutrisi oleh kultur kombucha selama fermentasi dan menghasilkan alkohol dan asam organik hal ini mengakibatkan adanya penurunan total gula dan pH pada kombucha cascara.
... It also has an antibacterial activity against Agrobacterium tumefaciens, Escherichia coli, Helicobacter pylori, and Staphylococcus aureus (Steinkraus et al., 1996). Kombucha tea with 0.7% acetic acid is reported to have in vitro antimicrobial activity against Agrobacterium tumefaciens, Bacillus cereus, Escherichia coli, and Staphylococcus aureus (Greenwalt et al., 1998). Kombucha has antimicrobial properties that can remain neutralized up to pH 7 when heated at 80 o C for 30 minutes (Sreeramulu, Zhu, Knol, 2000). ...
Abstract Kombucha (tea and biocelluose) has been used worldwide due to its high nutritional, functional, and economic potential. This fermented tea has been used in folk medicine to treat several pathological conditions and its biocellulose in the industrial sector. In this context, this paper presents a scientific literature review on the main phytochemicals of Kombucha and respective biological activities to assess their potential uses. The tea has presented a wide range of bioactive compounds such as amino acids, anions, flavonoids, minerals, polyphenols, vitamins, and microorganisms. Moreover, its biocellulose is rich in fibers. These compounds contribute to various biological responses such as antioxidant, hepatoprotective, antitumoral, antidiabetic, and antihypercholesterolemic effects. In this sense, both the tea and its biocellulose are promising for human use. Besides, Kombucha presents itself as a drink option for vegetarians and/or those seeking healthier diets, as its biocellulose can bring metabolic benefits. Our review demonstrates that both can be used as functional foods and/or sources of bioactive compounds for food and industrial applications.
... The microorganisms isolated from SCOBY are in accordance with the statement from Greenwalt (1998), a mixed culture of microorganisms in kombucha consists of yeast and acetic acid bacteria. The main bacteria come from the genus Acetobacter, in particular (Acetobacter xylinum, Acetobacter xylinoides, and Bacterium gluconium) and yeast components (Saccharomyces pombe, Saccharomyces ludwigii, Saccharomyces cerevisiae, Pichia fermentant) (Wong, 2001). ...
Kombucha is made by fermenting tea with sugar solution using SCOBY (symbiotic culture of bacteria and yeast). Kombucha fermentation is divided into several stages, such as the conversion of sugar into ethanol, the conversion of ethanol into acetic acid, and the conversion of acetic acid into carbon dioxide. Thus, several types of unique microorganisms must be involved during kombucha fermentation. Our previous research has reported that culturable microorganisms from kombucha drink (liquid phase) were all bacteria. Furthermore, in this research we investigated culturable microorganisms from the SCOBY itself. During kombucha fermentation, SCOBY sheets were cut (about 1×1 cm) each day using a sterile knife. SCOBY slice was enriched in Potato Dextrose Broth and incubated at 37 °C for 24 hours. The enriched culture was inoculated into Plate Count Agar and incubated at 37 °C for 24 hours. Four different colonies, named isolate (a), (b), (c), (d), were collected during 14 days of kombucha fermentation. The suspected colonies of bacteria were cultivated in Nutrient Agar, while the suspected colonies of mold or yeast were cultivated in Potato Dextrose Agar. The characterization results suggested that isolate (a) has close characteristic to Acetobacter genus (gram negative, short rod, does not produce endospore), meanwhile isolate (b) is gram negative, long rod, and produces endospore. Isolate (c) was suspected as mold, and isolate (d) was identified as yeast.
... The kombucha liquid itself has also been shown to contain some antibiotic like properties along with its antibacterial and antifungal properties. The antimicrobial activity is predominantly due to the kombucha's low pH and the presence of acetic acid, as well as other organic acids and catechins [65]. ...
Kombucha is a fermented sweetened tea with a mixed fermenting culture of yeast and acetic acid bacteria. While the history of kombucha is not completely clear, it is now available around the world and has shown an increase in availability and demand in the United States market. The proponents of kombucha consumption tout the varied health benefits it can provide. The final kombucha flavor and composition is a function of both the initial tea used and the fermentation process. While the ascribed benefits are varied and numerous, the number of direct studies has been limited. This review focuses on the current state of understanding of the chemical composition and the potential health effects both positive and negative reported in the literature.
... 5 μL of the compounds dissolved in DMSO solvent was added to respective wells. The concentration has been fixed as per the previous reported literature [42,43]. The Agar well plates were incubated for 30 minutes and subsequently kept at 35°C for 24 h. ...
In the present investigation, novel amide derivatives of benzimidazole (4a-f) with different thiophene acids (a-f) coupled in the presence of 1-[Bis (dimethylamino) methylene]-1H-1, 2, 3-triazolo [4, 5-b] pyridinium 3-oxide hexafluorophosphate (HATU) reagent at room temperature and as-synthesized derivatives were characterized by (1 H-NMR and 13 C-NMR) proton and carbon magnetic resonance, and high-performance liquid chromatography (HPLC) analytical techniques. The amide derivatives were tested for in vitro antimicrobial and antifungal activity and ciprofloxacin was used as standard. The antifungal activity was tested with Carbendazim and Fenbendazole cell lines using clotrima-zole standard drug. The results indicated the potential activity toward S. bacillus with compounds having IC 50 of 4 (a), 4 (b), 4 (d) and 4 (e) against antimi-crobial strains with IC 50 of 51.8 μm, 57.4 μm, 54.5 μm and 56.5 μm respectively. However, compounds 4 (a), 4 (c) and 4 (d) showed greater inhibitions against Carbendazim fungal cell line with IC 50 of 22.9, 26.8 and 28.8 μm. On the other hand IC 50 values of the Fenbendazole for compounds 4 (a), 4(c) and 4 (d) were found to be 12.7, 10.2 and 12.7 μm, respectively. The thiophene-substituted benzimidazole amide derivatives are the potential candidate drug for antibacterial and antifungal activity.
... Adanya asam-sama organic hasil metabolit bakteri dan khamir yang dibunakan sebagai kultur, semakin tinggi sehingga menghasilkan pH rendah. Menurut Greenwalt et al., (1998) menyatakan bahwa adanya aktivitas bakteri dapat membentuk asam-asam yang menyebabkan pH turun. ...
ABSTRAK Kulit teh yang dikeringkan (cascara) dapat dimanfaatkan menjadi minuman seduhan layaknya teh. Pengembangan cascara sebagai minuman fermentasi yang sering disebut kombucha banyak dilakukan. Kombucha merupakan minuman fermentasi larutan teh dan gula yang ditambahkan starter kombucha yaitu simbiosis bakteri Acetobacter xylinum dan beberapa jenis khamir diantaranya Saccharomyces cerevisiae. Penelitian bertujuan mengetahui kandungan total asam, total gula dan nilai pH kombucha cascara kopi arabika selama fermentasi. Penelitian ini dilakukan dengan Rancangan Acak Lengkap dengan satu faktor yaitu lama fermentasi (4, 8, 10, 12, dan 14 hari). Hasil penelitian menunjukkan total asam kombucha cascara berkisar antara 1,02-1,51%, total asam pada kombucha semakin meningkat pada waktu fermentasi 4-14 hari. Total gula kombucha cascara yang dihasilkan berkisar antara 2,85-6,15%, semakin lama fermentasi maka total gula akan semakin menurun. Nilai pH kombucha cascara berkisar antara 1,46-2,98, pH mengalami menurun selama fermentasi. Nilai pH kombucha yang aman dikonsumsi yaitu tidak boleh <3. Apabila nilai pH<3 maka minuman kombucha perlu diencerkan terlebih dahulu sebelum dikonsumsi.
... Penelitian Greenwalt dkk., (1998) [16] membuktikan bahwa aktifitas antibakteri pada kombucha melawan mikroorganisme patogenik sebagian besar dikontribusikan oleh zat asam yang terkandung dalam kombucha. Hal ini dapat diketahui dengan uji yang dilakukan pada mikroorganisme yang mengalami penghambatan yang sama, tetapi pada saat sampel teh kombucha dinetralkan, aktifitas antibakteri ini menghilang. ...
Kombucha berasal dari Asia Timur dan tersebar ke Jerman melalui Rusia sekitar pergantian abad 20. Kombucha merupakan suatu ramuan berbentuk minuman yang merupakan hasil simbiosis bakteri dan ragi. Teh kombucha telah menjadi minuman tren dan diminati konsumen karena memiliki banyak khasiat bagi kesehatan. Namun hasil fermentasi kombucha juga menghasilkan etanol atau alkohol. Status halal sudah menjadi suatu isu global, tak terkecuali untuk produk teh kombucha. Tujuan dari penelitian ini adalah mengkaji manfaat untuk kesehatan, kadar alkohol dan sertifikasi halal dari teh kombucha. Pendekatan metode yang digunakan yaitu metode studi literatur. Hasil kajian menunjukkan bahwa teh kombucha merupakan minuman fermentasi yang memiliki efek bagi kesehatan tubuh manusia dengan memiliki akivitas biologis seperti antioksidan, antimikroba, antidiabetes, antikanker, hepaprotektif dan antiinflamasi. Kombucha baik dikonsumsi jika pembuatan kombucha memenuhi proses-proses tertentu yang telah standar dan baku. Bahan pembuat kombucha termasuk bahan yang telah memenuhi Standar Nasional Indonesia, namun untuk 6 produk kombucha yang dikaji saat ini belum mendapat Sertifikasi Halal.
... Artificial preservatives are the chemical substances that stop the growth of the microorganisms and help to preserve the foods for a long time. Microbial preservatives are the preservatives which inhibit the growth of fungi and bacteria or anti-oxidants such as oxygen absorbers [6]). Methods of preserving foods have been used for centuries and include natural techniques such as smoking fish and meat as well as adding salts. ...
Introduction: An essential thing for human survival is food which provides nutritional support for the body or for pleasure. All the food used today has some preservatives, except our own garden plants. Preservatives prevent food spoilage from microorganisms but it will inhibit the growth of bacteria and fungi. Antimicrobial preservatives are the preservatives which inhibit the growth of fungi and bacteria. Methods of preserving foods have been used for centuries and include natural techniques such as smoking fish and meat as well as adding salts. Aim: The main aim of the study is to find the effects of preservatives added in cookies on intestinal bacteria. Materials and Method: Take a sample of 10 biscuits. Crush and mix 10 gms in 10 ml of sterile saline. soak for 30 mins and centrifuge and take the supernatant. Transfer 1 ml to each tube and add the selected organisms (lactobacilli). Add 10 microlitre of the selected organism (lactobacilli) to the supernatant. Hold for 30 mins and transfer 10 microlitre to BHI and count the CFU after incubation for 12 hours. Results and Discussion: After 12 hrs of incubation, colonies are formed. Using colony counter app colonies are counted. Biscuits 4 showed the highest growth of colonies of 797. The control of the bacteria shows confluence growth where the unlimited colonies are formed. This indicates the presence of antimicrobial activity on preservatives added in biscuits. This antimicrobial activity affects the health of the oral cavity and intestine. Conclusion: From the above study, it is evident that the antimicrobial activity of preservatives that are added in biscuits could affect the health of oral cavity and intestine.
... Therapeutic effects of kombucha have been confirmed through prevention of microbial infections caused by number of microorganisms, such as Escherichia coli, Listeria monocytogenes, Entamoeba cloacae, Staphylococcus aureus, Salmonella enteritidis, Candida albicans, etc (Sreeramulu, Zhu, & Knol, 2000Gaggia et al., 2018;Greenwalt, Ledford, & Steinkraus, 1998;Morales, 2020). Also, kombucha has been recognized as a beneficial beverage in cases of numerous acute and chronic health issues (Battikh, Bakhrouf, & Ammar, 2012;Bhattacharya, Gachhui, & Sil, 2013;Jayabalan, Subathradevi, Marimuthu, Satishkumar, & Swaminathan, 2008;Morales, 2020;Srihari, Arunkumar, Arunakaran, & Satyanarayana, 2013). ...
Recently, kombucha has been shown as an innovative non-conventional starter culture in dairy industry. In this research we investigated the possibility to produce new fresh cheese – kombucha fresh cheese, using kombucha inoculum as a non-conventional starter culture and compared it with the commercial starter culture XPL-1. Kombucha inoculum was successfully applied for kombucha fresh cheese production. Fermentation time was 12 h and 45 min, which is 8.93% shorter compared to the fresh cheese produced with XPL-1 starter culture (14 h), which reduces resources needed for production. Furthermore, we investigated antimicrobial activity of kombucha fresh cheese. Our results revealed its high antimicrobial activity on artificially contaminated samples, as total count of E. coli and L. monocytogenes decreased for 98.35% and 98.98%, respectively, during 30 days of storage. Antimicrobial activity is highly important for rather limited shelf life and could be correlated with antimicrobial effects of kombucha starter and high total phenols content observed in the kombucha sample (5.81 ± 0.28 mg GAE/g). Our results recommend kombucha inoculum for production of kombucha fresh cheese.
... SCOBY also had a significant effect on lowering the pH of the effluent matrix which is most likely due to the production of acetic acid by Komagataeibacter strains and/or lactic acid from Lactobacillus, Lactococcus spp. that were present in the cellulose matrix. The antimicrobial properties of Kombucha have been reported by other authors 10,20 and have also been attributed to the production of acetic acid 21 and microbial metabolites during the fermentation. 13 In this experiment we have shown that the fermentation process driven by Kombucha SCOBY, is achievable in an effluent matrix where the expected risk of contamination by foreign micro-organisms is high. ...
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. © 2021 Society of Chemical Industry.
This study was conducted to develop kombucha with better functionality. The developed kombucha (CK) was prepared using the sugar extracts from fruits of Cudrania tricuspidata (Carrière) Bureau ex Lavallée instead of the sugar, which is used as a substrate for SCOBY in conventional kombucha (K). During fermentation, the soluble solids content significantly decreased in CK compared to K, and the pH change decreased rapidly in CK compared to K. On the 14th day of fermentation, the weight of the SCOBY in CK was higher than that in K. Immediately after preparation, K contained only sucrose, but CK contained sucrose, glucose, and fructose. SCOBY appears to use glucose and fructose preferentially during fermentation. K contained acetic acid and citric acid right after preparation. However, as fermentation progressed, the composition changed to acetic acid, citric acid, and lactic acid. At the same time, CK initially consisted of citric acid, lactic acid, and acetic acid. However, acetic acid and citric acid increased but lactic acid decreased significantly on the 14th day of fermentation. In the cytotoxicity studies, the CK showed a proliferation-promoting effect on normal lung cells (MRC-5) and strong cytotoxicity against human lung cancer cells (A549). These results suggest that the kombucha made from sugar extracts of C. tricuspidata fruits can be used as a more functional beverage than regular kombucha.
This study was conducted to develop kombucha with better functionality. The developed kombucha (CK) was prepared using the sugar extracts from fruits of Cudrania tricuspidata (Carrière) Bureau ex Lavallée instead of the sugar, which is used as a substrate for SCOBY in conventional kombucha (K). During fermentation, the soluble solids content significantly decreased in CK compared to K, and the pH change decreased rapidly in CK compared to K. On the 14th day of fermentation, the weight of the SCOBY in CK was higher than that in K. Immediately after preparation, K contained only sucrose, but CK contained sucrose, glucose, and fructose. SCOBY appears to use glucose and fructose preferentially during fermentation. K contained acetic acid and citric acid right after preparation. However, as fermentation progressed, the composition changed to acetic acid, citric acid, and lactic acid. At the same time, CK initially consisted of citric acid, lactic acid, and acetic acid. However, acetic acid and citric acid increased but lactic acid decreased significantly on the 14th day of fermentation. In the cytotoxicity studies, the CK showed a proliferation-promoting effect on normal lung cells (MRC-5) and strong cytotoxicity against human lung cancer cells (A549). These results suggest that the kombucha made from sugar extracts of C. tricuspidata fruits can be used as a more functional beverage than regular kombucha.
Kombucha tea is a fermented drink which usually has a tea base. It is made from Kombucha starter culture (mushroom/scoby) tea with added sugar, and Kombucha from the previous bath (starter tea) which is the basic ingredient for making this kombucha tea. The taste of Kombucha itself is acidic, but the level of acidity depends on how long the fermentation takes. This research was conducted using a qualitative descriptive method, with data collection and analysis carried out first, both written and verbal. In the midst of public anxiety, people don't know that the acid contained in kombucha does not have a bad influence on people with Magh and Gerd, especially, Kombucha contains various vitamins, including organic acid, acetic acid, 4-ethylphenol, ethyl acetate, antioxidants, Vitamins B and C. After research and analysis, it can be concluded that the substances contained in Kombucha tea are not dangerous for Magh and Gerd sufferers, on the contrary, Kombucha is one of the medicinal drinks consumed by Magh and Gerd sufferers.
This is a review article about Kombucha. In this paper, we highlighted various factors affecting the fermentation of Kombucha, where the pH shows a significant impact on the tea quality. Herein, we have also discussed the health benefits and toxicity of Kombucha tea along with the recent literature.
Fermented beverages have been a constant companion of humans throughout their history. A wide range of products have been developed with time, depending on the availability of raw materials and ambient conditions. Their differentiation was based on the specific characteristics of each product, resulting from the cultivation of different varieties and the variability of environmental conditions and agricultural practices, collectively described by the term ‘terroir’ that was developed in winemaking. The health benefits that have been associated with their consumption, which include the control of blood pressure and glycemic control, along with immunomodulatory, hypocholesterolemic, hepatoprotective, and antiproliferative activities, directed their re-discovery that occurred over the last few decades. Thus, the dynamics of the microbial communities of fermented beverages during fermentation and storage have been thoroughly assessed. The functional potential of fermented beverages has been attributed to the chemical composition of the raw materials and the bioconversions that take place during fermentation and storage, due to the metabolic capacity of the driving microbiota. Thus, the proper combination of raw materials with certain microorganisms may allow for the modulation of the organoleptic properties, as well as enrichment with specific functional ingredients, enabling targeted nutritional interventions. This plasticity of fermented beverages is their great advantage that offers limitless capabilities. The present article aims to critically summarize and present the current knowledge on the microbiota and functional potential of fermented beverages and highlight the great potential of these products.
With the global trend of different hospitality venues providing natural foods and beverages to support the immunity of the guests, fermented tea (kombucha tea) comes as one of these beverages. Kombucha tea is a refreshing beverage that is widely consumed around the world. It has anti-oxidant and anti-bacterial properties.In this study, kombucha tea was produced using extracts of some herbs such as black tea, green tea, mint, anise, roselle, and ginger, which are commonly used as natural herbal beverages. Whereas a significant decrease in the pH of all samples occurred as a result of the fermentation processes and the percentage decrease ranged between 60.4% to 70.4%, except for the fermented ginger beverage. The content of antioxidants and total phenols of these beverages was studied, and it was found that antioxidants increased by rates ranging from 28.56% to 54.17% compared to natural beverages without fermentation, and the rosellebeverage recorded the highest percentage in the increase, as well as high percentages of total phenols were obtained with increased rates ranging between 21.73 % to 31.49%, and mint beverage recorded the highest percentage of increase in phenols, while the lowest percentage change was recorded for a ginger beverage about both antioxidants and total phenols.The antibacterial activity of different kombuchabeverages was studied through its effect on the growth of pathogenic microbes and it was found that the most effective effect of these beverages was on bothEscherichia coli& Salmonella enteritidis.The beverages that most affected the growth of these microbes were rosellebeverages and green tea.Finally, a sensory evaluation was conducted for the produced beverages, and the mint beverage obtained the highest sensory evaluation for each of the taste, aroma, color, and general acceptance.From the above, it is clear that the health benefits of kombuchabeverages are increased and considered functional beverages due to their high content of antioxidants and total phenols and the ability of most of them to act as antimicrobials.Accordingly, we recommend the inclusion of kombuchabeverages as functional beverages in various hospitality places in Egypt, especially in light of the spread of epidemics worldwide.
This study aimed to investigate the fermentation performance, sugar consumption, pH changes, total phenolic compounds, and antioxidant activity produced using different tea extracts and sugar concentrations and the kinetic characteristics of Kombucha fermentation. Three independent sugar concentrations (10 g/L, 40 g/L, and 70 g/L) were used in the fermentation process. The results showed that the Kombucha culture consumed all sugar in the fermentation medium when the sugar concentration was below a certain threshold, but when the sugar concentration was high, not all substrate was consumed. Sugar consumption values ranged from 48.39 to 55.40 g/L and affected biomass formation, with higher sugar consumption resulting in increased biomass production. The pH decreased during fermentation due to the production of organic acids and microbial by-products, while total acidity increased. Total phenolic compounds increased during fermentation, with the highest concentrations observed in herbal Kombucha teas. Antioxidant activity varied, with some samples showing a decrease in DPPH scavenging ability. Kinetic characterization revealed the relationship between substrate depletion, sugar consumption, total acidity, and phenolic compound production. The results showed that sugar concentration influenced the fermentation kinetics and end-product characteristics of Kombucha tea. Overall, this study provides valuable insights into the fermentation process of Kombucha tea and its impact on various parameters, contributing to the understanding of the factors affecting its quality and health benefits.
Citation: Sales, A.L.; Iriondo-DeHond, A.; DePaula, J.; Ribeiro, M.; Ferreira, I.M.P.L.V.O.; Miguel, M.A.L.; del Castillo, M.D.; Farah, A. Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages. Foods 2023, 12, 1905. https:// Abstract: Kombucha is a functional beverage obtained through fermentation of sweetened Camellia sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory effects. Alternative raw materials have been used to create new kombucha or kombucha-like products. Coffee is the most important food commodity worldwide and generates large amounts of by-products during harvest and post-harvest processing. The main coffee by-product is the dried fruit skin and pulp, popularly known as cascara. To date, no studies have evaluated the potential bioactivity of coffee cascara kombucha. In this study, we aimed to measure and compare the effects of infusions and kombuchas made with arabica coffee cascaras (n = 2) and black tea leaves (n = 1), fermented for 0, 3, 6, and 9 days on the intracellular production of Reactive Oxygen Species (ROS) and Nitric Oxide (NO) in model cells. Oxidative stress was induced in HK-2 cells with indoxyl sulfate (IS) and high glucose (G). Inflammation was induced with lipopolysaccharide (LPS) in RAW 264.7 macrophage. The contents of phenolic compounds, caffeine, and other physicochemical parameters were evaluated. To the best of our knowledge, this is the first study providing information on the bioactive profile and on the potential biological effects of coffee cascara kombucha. Fermentation caused the release of bound phenolic compounds from the infusions, especially total chlorogenic acids, with an average increase from 5.4 to 10.7 mg/100 mL (98%) and 2.6-3.4 mg/100 mL (30%) in coffee cascara and black tea kombucha, respectively, up to day 9. All evaluated beverages reduced (p < 0.0001) similarly the intracellular ROS (41% reduction, on average) and uric acid (10-55%) concentrations in HK-2 model cells, reversing the induced oxidative stress. All beverages also reduced (p < 0.0001, 81-90%) NO formation in LPS-induced macrophages, exhibiting an anti-inflammatory effect. These potential health benefits may be mostly attributed to polyphenols and caffeine, whose contents were comparable in all beverages. Coffee cascara showed similar potential to C. sinensis to produce healthy beverages and support sustainable coffee production.
Kombucha é uma bebida tradicional que foi originada na Manchúria – China, e tem sido consumida em todo o mundo devido seu sabor único e propriedades saudáveis. É produzido pela fermentação de chá adoçado das folhas de Camellia sinensis com bactérias e leveduras, produzindo substâncias benéficas para a saúde humana incluindo ácidos orgânicos, vitaminas, enzimas e antioxidantes. O mercado de alimentos saudáveis tem crescido nos últimos anos devido à conscientização dos consumidores sobre a importância de uma boa nutrição e seus impactos na qualidade de vida. Este estudo é uma revisão narrativa da literatura que visa compilar informações sobre Kombucha e destacar seus aspectos microbiológicos, bioquímicos e nutricionais, bem como informações sobre sua produção.
Kombucha is a mildly sweet, slightly acidic fermented beverage, commercially available worldwide, that has attracted increasing consumers' interest due to its potential health benefits. Kombucha is commonly prepared using sugared black or green tea, but also other plant substrates are frequently utilised. Kombucha is obtained by fermentation using a symbiotic culture of bacteria and yeasts, whose composition varies depending on inoculum origin, plant substrates and environmental conditions. After fermentation, kombucha drinks are usually refrigerated at 4 °C, in order to maintain their biological and functional properties. There are no reports on the fate of microbial communities of kombucha in relation to long-term storage time and temperature. Here, for the first time, we monitored the diversity and dynamics of the microbial communities of a kombucha beverage fermented with different herbs during storage at 4 °C and at room temperature, for a period of 90 days, utilising culture-dependent and independent approaches. Moreover, cultivable yeasts and acetic acid bacteria (AAB) were isolated from the beverage, inoculated in pure culture, identified by molecular methods, and yeasts assessed for their functional properties. Total yeast counts were not affected by storage temperature and time, although their community composition changed, as Saccharomyces species significantly decreased after 45 days of storage at room temperature, completely disappearing after 90 days. On the other hand, Dekkera anomala (Brettanomyces anomalus), representing 52 % of the yeast isolates, remained viable up to 90 days at both storage temperatures, and was able to produce high levels of organic acids and exopolysaccharides. Data from DGGE (Denaturing Gradient Gel Electrophoresis) band sequencing confirmed that it was the dominant yeast species in all samples across storage. Other yeast isolates were represented by Saccharomyces and Zygosaccharomyces species. Among AAB, Gluconobacter oxydans, Novacetimonas hansenii and Komagataeibacter saccharivorans represented 46, 36 and 18 % of the isolates, whose occurrence remained unchanged across storage at 4 °C and did not vary up to 20 days of storage at room temperature. This work showed that the combination of culture-dependent and independent approaches is important for obtaining a complete picture of the distinctive core microbial community in kombucha beverages during storage, elucidating its diversity and composition, and preliminary characterizing yeast strains with putative functional activities.
Green tea contains polyphenols, mainly four catechins, including (−)-epigallocatechin gallate, (−)-epicatechin gallate, (−)-epigallocatechin, and (−)-epicatechin. Enzyme tannase is known to hydrolyze gallated catechins into non-gallated catechins and gallic acid (GA). In this study, dried green tea leaves were treated with tannase to determine changes of volatile and non-volatile compounds by the hydrolysis. The results indicated that (−)-epigallocatechin, (−)-epicatechin, and GA increased, while (−)-epigallocatechin gallate and (−)-epicatechin gallate decreased after the treatment. The GA level increased in the treated samples, which increased titratable acidity significantly, while the pH became lower. Furthermore, the antioxidant activity of the tannase-treated tea leaves increased. The level of glycosidically bound aromas decreased with the concomitant increase of corresponding volatile compounds, while some alcohols derived from fatty acids decreased significantly after the treatment. These results suggest that tannase-treatment influences both volatile and non-volatile compounds in dried green tea leaves.
Kombucha is a drink produced by fermentation of sweetened tea due to symbiotic relationship between yeast and acetic acid bacteria species. In this study; pH value, total acidity, alcohol, total phenolic compounds quantities, caffein and some individual compounds contents of kombucha drinks produced using white, black and green tea were determined. At the end of the fermantation, pH and total acidity (% acetic acid) values of kombuchas including white, black and green tea were found 3,11; 3.22; 3.16 and 8,9; 9,2; 9,0, respectively. Total phenolic compund content of kombuchas produced with white tea (736,1 mg GAE/L) was higher than others. The highest amount of compounds analyzed in the kombucha samples were identified as caffeine. Gallic acid (4,76±1,06 mg/L), caffeine (63,47±4,64 mg/L) and epicatechin (1,59±0,06 mg/L) quantities of kombuchas produced with using white tea were found higher than kombuchas produced with using black and green tea.
Kombucha is a drink produced by fermentation of sweetened tea due to symbiotic relationship between yeast and acetic acid bacteria species. In this study; pH value, total acidity, alcohol, total phenolic compounds quantities, caffein and some individual compounds contents of kombucha drinks produced using white, black and green tea were determined. At the end of the fermantation, pH and total acidity (% acetic acid) values of kombuchas including white, black and green tea were found 3,11; 3.22; 3.16 and 8,9; 9,2; 9,0, respectively. Total phenolic compund content of kombuchas produced with white tea (736,1 mg GAE/L) was higher than others. The highest amount of compounds analyzed in the kombucha samples were identified as caffeine. Gallic acid (4,76±1,06 mg/L), caffeine (63,47±4,64 mg/L) and epicatechin (1,59±0,06 mg/L) quantities of kombuchas produced with using white tea were found higher than kombuchas produced with using black and green tea.
Kombucha is a non-alcoholic fermented beverage traditionally produced from a sugared tea that presents a sour and refreshing taste This work aimed to develop, characterize and evaluate the sensory acceptance of Kombucha beverages made from oolong, a traditionally tea used for Kombucha production, or yerba mate tea, which is very popular and easily found herb in Brazil. The characterization was related total soluble solids (TSS), sugars, pH, titratable acidity (TA), organic acids (OA), alcohol content (AC), phenolics (PHE), flavonoids (FL), antioxidant activity (AA), besides, the sensory acceptance by potential consumers. Total soluble solids decreased 8.3% in formulation with oolong and 7.0% in formulation with yerba mate tea. The pH ranged from 4.3 and 4.5 to 2.8 and 3.1 after 14 days, respectively. Titratable acidity reached 8.97 g.L-1 in oolong tea and 6.75 g.L-1 in yerba mate tea. Acetic acid was the highest organic acid identified and quantified at the end of fermentation time. Flavonoids decreased during fermentation in both samples, while reducing capacity did not differ throughout fermentation time. Regarding the antioxidant capacity, in the formulations with oolong and yerba mate, it presented higher inhibitory capacity of the ABTS radical of 90.22 and 68.75%, while the DPPH radical inibitory capacity was 89.74% in oolong and 86.72% in yerba mate. Kombucha formulated with yerba mate tea resulted in a sour and refreshing beverage, with higher global acceptance compared to oolong tea, both drinks exhibiting antioxidant potential in vitro.
Survival and growth of Salmonella and Shiga toxin-producing Escherichia coli (STEC) were investigated in kombucha prepared from four brands of commercially available kombucha kits intended for use by home brewers. Changes in populations of the indigenous microbiota responsible for fermentation of kombucha were also determined. An initial population of Salmonella (6.77 log CFU/mL) decreased to below the detection limit (0.30 log CFU/mL) within 10 days in kombucha prepared from two of the test brands. Populations of 1.85 and 1.20 log CFU/mL were detected in two brands fermented for 14 days. An initial STEC population of 7.02 log CFU/mL decreased to <0.30 log CFU/mL in two brands within 14 days; 0.77 and 0.87 log CFU/mL were detected in kombucha prepared from the other two brands. Salmonella and STEC increased within 1 day in three brands of base tea used to prepare kombucha and were stable throughout 14 days of incubation. Both pathogens steadily declined in base tea prepared from one brand of kombucha kit. Inactivation of the pathogens occurred as the pH of the kombucha decreased, but a clear correlation between rates of inactivation among different brands of kits and decrease in pH was not evident. Growth and peak populations of mesophilic aerobic microorganisms, yeasts, lactic acid bacteria, and acetic acid bacteria varied depending on the kombucha kit brand. No strong evidence was found of a correlation between the behavior of Salmonella or STEC and that of any of these groups of indigenous microbiota. Results of this study show that survival of Salmonella and STEC in kombucha and base tea used to prepare kombucha is dependent on inherent differences in commercially available kombucha kits intended for use in home settings. Strict application of hygienic practices is essential for preventing contamination with Salmonella or STEC and reducing the risk of illness associated the consumption of kombucha.
Highlights:
Procedures for the pure culture preparation of some fermented but nonalcoholic foods are outlined. These include tempeh, ragi, sufu, shoyu, ang-kak, tea fungus, and miso. The fungi used in the manufacture of fermented foods belong to the yeasts, Mucorales, Aspergillus, Penicillium, and Monascus, with the almost complete exclusion of all other fungi. As a supplement, a list of food fermentations and references to their literature in which fungi are involved are given.
カテキン類のうち(-)エピカテキンガレート(ECg), (-)エピガロカテキンガレート(EGCg)はP. syringae pv. lachrymans, P. solanacearum, X. campestris pv. citri, X. campestris pv. vesicatoriaに対してMIC 25∼50μg/ml, (-)エピガロカテキン(EGC)は,X. campestris pv. citri, X. campestris pv. vesicatoriaに対してMIC 50μg/mlの高い抗菌活性を示した。エピガロカテキンガレートをメチル化すると(EGCg-M),いずれの植物病原細菌に対しても抗菌活性が低下した。EGCgは植物病原糸状菌に対する抗菌活性が低かったが,メチル化によってイネいもち病菌に対する生育阻害作用が特異的に高まった。また粗カテキンは,銅水和剤とほぼ同等の防除効果が認められた。これらの結果から,カテキン類が植物細菌病防除の一助となることが示唆された。
茶葉より抽出したカテキン遊離型画分〔(-)-エピカテキン, (-)-エピガロカテキン〕である粗カテキンA分画(CF-Aと略),エステル型画分〔(-)-エピカテキンガレート,(-)-エピガロカテキンガレート〕である粗カテキンB分画(CF-Bと略),それらの混合物であるCF-mix,および(-)-エピガロカテキンガレート(EGCg)のS. mutansに対する抗菌作用について試験し,グルコン酸クロルヘキシジンの抗菌作用と比較した.またう蝕予防剤としての利用を前提としたいくつかの試験を行ない,次の結果を得た. (1) 生育阻害最低濃度はCF-Aで400～100μg/ml,CF-Bで100～50μg/ml,CF-mixで200～100μg/ml, EGCgで100-50μg/ml,およびグルコン酸クロルヘキシジンで1.6μg/ml以下であった.(2) 殺菌効果の検定では初菌数3.3×107にCF-Bを(31)川村・竹尾:茶葉カテキンの抗菌作用4675.0×103, 1.0×104μg/mlずつの添加で5.5×105, 3.6×104, 1.0×102にそれぞれ減少し, グルコン酸クロルヘキシジンでは初菌数3.3×107に2.0×103μg/ml添加で3.0×10 3に減少した.(3) カテキンの抗菌作用におよぼす歯磨剤主要成分の影響はラウリル硫酸ナトリウムおよびD-ソルビトーでは影響はみられず,安息香酸ナトリウムは僅かに相乗作用がみられた.
Tea fungus/kombucha, an acetic acid flavoured fermented tea beverage, is widely consumed in various parts of the world and has more recently become a fad in the United States. This is due in part to the fact that it can be produced in the home, and it is reported to be medicinal, effective against arthritis, psoriasis, chronic fatigue, constipation, indigestion and metabolic diseases. Among 264 references from 1852 to 1961, there are reports of antibiotic activity against Agrobacterium tumefaciens and medicinal value against a variety of diseases. The medicinal value appears to be related to that attributed to vinegar, one of our most ancient foods. We decided to test tea fungus/kombucha for its antibiotic activity against Helicobacter pylori, a primary cause of gastritis related to peptic ulcers and gastric carcinoma, Escherichia coli, Staphylococcus (Micrococcus) aureus and Agrobacterium tumefaciens. Tea containing 4.36 g of dry tea per litre and 10% of sucrose and fermented with the tea fungus showed no antibiotic activity in the beverage beyond that caused by acetic acid, a primary product of the fermentation.
The nutritional significance of tea is confined to certain vitamins and minerals. Tea is able to contribute riboflavin, folic acid, β-carotene, α-tocopherol and phylloquinone, and is also one of the more significant sources of fluoride in the UK diet. The pharmacological action of caffeine in tea is so modified, probably by its interaction with polyphenols, that the beneficial properties of the alkaloid may be enjoyed without harmful side effects. Beneficial effects attributed to tea polyphenols acting synergistically with ascorbic acid include the strengthening of capillary blood vessels and an anti-atherosclerosis action. The potential value of tea has been well recognised in Russia but has received scant attention in the West.
Extracts of black tea exhibited bactericidal activity against Vibrio cholerae O1. The tea extract inhibited the haemolysin activity of V. cholerae O1, El Tor and the morphological changes of Chinese hamster ovary cells induced by cholera toxin. Tea extract also reduced fluid accumulation induced by cholera toxin in sealed adult mice and by V. cholerae O1 in ligated intestinal loops of rabbits. These findings suggest that tea has protective activity against V. cholerae O1.
The tea fungus is a symbiosis of osmophilic yeasts (mainly Schizosaccharomyces pombe, Saccharomycodes ludwigii, Pichia spec.) and acetic acid bacteria (Acetobacter xylinum, A. xylinoides, Bacterium gluconicum) used to produce teakwass with sugared black tea as substrate. The influence of the following sugars on the production of ethanol and lactic acid was studied using enzymatic tests: sucrose, lactose, glucose and fructose. Maximal yields of ethanol were recorded with 150 g fructose/l (8.11 g ethanol/l and 50 g sucrose/l (6.3 g ethanol/l). Lactose and glucose yielded only minor amounts of ethanol. Lactic acid was produced in relatively high concentrations with 50 sucrose/l (0.9 g acid/l); the other sugars in all tested concentrations stimulated the synthesis of this acid only to a moderate degree. The pH values of the teakwass preparations generally dropped during incubation as a result of acid formation. Test persons estimated the teakwass products as refreshing with a fruitlike taste within 6 to 10 days of incubation; prolongation of fermentation yielded a distinctly sour flavour like vinegar.
The tea fungus ‘Kombucha’ is a symbiosis of Acetobacter, including Acetobacter xylinum as a characteristic species, and various yeasts. A characteristic yeast species or genus has not yet been identified. Kombucha is mainly cultivated in sugared black tea to produce a slightly acidulous effervescent beverage that is said to have several curative effects. In addition to sugar, the beverage contains small amounts of alcohol and various acids, including acetic acid, gluconic acid and lactic acid, as well as some antibiotic substances. To characterize the yeast spectrum with special consideration given to facultatively pathogenic yeasts, two commercially available specimens of tea fungus and 32 from private households in Germany were analysed by micromorphological and biochemical methods. Yeasts of the genera Brettanomyces, Zygosaccharomyces and Saccharemyces were identified in 56%, 29% and 26% respectively. The species Saccharomycodes ludwigii and Candida kefyr were only demonstrated in isolated cases. Furthermore, the tests revealed pellicle-forming yeasts such as Candida krusei or Issatchenkia orientalis/ occidentalis as well as species of the apiculatus yeasts (Kloeckera, Hanseniaspora). Thus, the genus Brettanomyces may be a typical group of yeasts that are especially adapted to the environment of the tea fungus. However, to investigate further the beneficial effects of tea fungus, a spectrum of the other typical genera must be defined. Only three specimens showed definite contaminations. In one case, no yeasts could be isolated because of massive contamination with Penicillium spp. In the remaining two samples (from one household), Candida albicans was demonstrated. The low rate of contamination might be explained by protective mechanisms, such as formation of organic acids and antibiotic substances. Thus, subjects with a healthy metabolism do not need to be advised against cultivating Kombucha. However, those suffering from immunosuppression should preferably consume controlled commercial Kombucha beverages.
Zusammenfassung. Der Teepilz ‘Kombucha’ ist eine symbiotische Lebensgemeinschaft von Essigsäurebakterien, darunter Acetobacter xylinum als charakteristische Species, und verschiedenen Hefen. Eine charakteristische Hefespecies oder gattung wurde bisher nicht identifiziert. Die Kombucha wird überwiegend in gezuckertem schwarzem Tee zur Herstellung eines leicht säuerlichen, moussierenden Getränkes kultivert, dem verschiedene Heilwirkungen zugeschrieben werden. Das Getränk enthält neben Zucker geringe Mengen an Alkohol sowie verschiedene Säuren, darunter Essig-, Glukon- und Milchsäure, und antibiotisch wirksame Substanzen. Zur Charakterisierung des Hefespektrums unter besonderer Berücksichtigung fakultativ pathogener Hefen wurden zwei im Handel erhältliche sowie 32 Proben aus privaten Haushalten in Deutschland mit Hilfe mikromior-phologischer und biochemischer Methoden analysiert. Hefen der Gattungen Brettanomyces, Zygosaccharomyces und Saccharomyces wurden in 56%, 29% bzw. 26% der Proben identifiziert, nur in Einzelfällen wurden die Species Saccharomycodes ludwigii bzw. Candida kefyr nachgewiesen. Darüber hinaus fanden sich im Probenmaterial die Kahmhefen Candida krusei bzw. Issatchenkia occidentals/orientalis und Species der zu den Apiculatushefen
Tea polyphenols: selective growth inhibitors of Clostridium sp Studies on the antibiotic activity of tea Antibacterial activity of tea catechin to Streptococcus mutans Manufacturing and chemistry of tea
- Y J Ahn
- T Kawamura
- M Kim
- T Yamamoto
- T And Mitsuoka
- D N Das
- J Kawanamura
- And
- T Takeo
- D A Balentine
951–955 (1989) 23 AHN, Y. J., KAWAMURA, T., KIM, M., YAMAMOTO, T. AND MITSUOKA, T. Tea polyphenols: selective growth inhibitors of Clostridium sp. Agricultural and Biological Chemistry, 55, 1425–1426 (1991) 24 DAS, D. N. Studies on the antibiotic activity of tea. Journal of the Indian Chemical Society, 39, 849–854 (1962) 25 KAWANAMURA, J. AND TAKEO, T. Antibacterial activity of tea catechin to Streptococcus mutans. Journal of the Japanese Society of Food Science and Technology, 36, 463–467, (1989) 26 BALENTINE, D. A. Manufacturing and chemistry of tea. In: HO, C., LEE, C. Y. AND HUANG, M. (Eds), Phenolic Compounds in Food and Their Effects on Health I. lwt/vol. 31 (1998) No. 3
The nutritional and therapeutic value of tea – a review Anti-microbial activity of catechins against plant pathogenic bacteria and fungi
- D C Washington
- G V Stagg
- D J And Millin
- K Kodama
- Y Sagesaka
- And
- M Goto
Washington, D.C.: American Chemical Society, pp. 102–117 (1992) 27 STAGG, G. V. AND MILLIN, D. J. The nutritional and therapeutic value of tea – a review. Journal of the Science of Food and Agriculture, 26, 1439–1459 (1975) 28 KODAMA, K., SAGESAKA, Y. AND GOTO, M. Anti-microbial activity of catechins against plant pathogenic bacteria and fungi. Annals of the Phytopathological Society of Japan, 57, 306–311 (1991)
A magic mushroom or a toxin fad?
- O'Neill
The bactericidal activity of tea against.Campylobacter jejuniCampylobacter coli
- Diker
Studies on the antibiotic activity of tea
- Das
Kombucha use as miracle cure spreading like mushrooms
- Jacobs
Primary active components of fermentation products from mushroom-extracted home drinks, as well as its spread
- Valentin
Tea cider – a potential winner
- DeSilva
Antibacterial activity of tea polyphenols againstClostridium botulinum
- Yokihiko