Antimicrobial potential of kombucha against foodborne pathogens

Hou, Jie; Luo, Rong; Ni, Hui; Li, Ke; Mgomi, Fedrick C.; Fan, Luyao; Yuan, Lei

doi:10.15586/qas.v13i3.920

Cited by 20 publications

(11 citation statements)

References 66 publications

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“…The acetic acid in Kombucha could penetrate Gram-positive bacteria cells easily compared to Gram-negative bacteria due to its lipophilic features. For example, acetic acid inhibits microbial growth against E. coli and S. aureus, with the highest percentage of inhibition of microbial growth being 99.83% and 100%, respectively [58]. The gut microbiota creates a hostile habitat for pathogens, produces antimicrobial compounds, and boosts the human body's defences.…”

Section: Manymentioning

confidence: 99%

Substrates and Metabolic Pathways in Symbiotic Culture of Bacteria and Yeast (Scoby) Fermentation: A Mini Review

Zailani

Adnan²

2022

Jurnal Teknologi

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Kombucha is a fermented beverage that is prepared traditionally by fermenting Symbiotic Culture of Bacteria and Yeast (SCOBY) with sugar and black/green tea, which is known as Camellia sinensis leaves. The previous study analyses the microbial composition that can be obtained in Kombucha production. Study shows that yeast species and acetic acid bacteria (AAB) species are the microorganisms that involve in the fermentation process of Kombucha. Some studies emphasize the chemical composition that was obtained from the production of Kombucha drinks such as organic acids, sugars, ethanol, and polyphenols. However, further review and elucidation regarding the substrates used and metabolic activity in Kombucha fermentation is necessary. Thus, the objective of this study is to review the metabolic pathway and substrates involve in Symbiotic Culture of Bacteria and Yeast (SCOBY) fermentation. This review also collected information related to the symbiosis of fermentation by yeast and AAB pathway in Kombucha fermentation. Several pharmaceutical effects of Kombucha were also discussed to prove the health benefits of Kombucha. To produce good quality and high yield of Kombucha that can provide various health benefits to consumers, it is crucial to understand the connection between the metabolic activity with Symbiotic Culture of Bacteria and Yeast (SCOBY) during the fermentation process of Kombucha. By conducting this review work, it could provide an insightful overview and better understanding of metabolic pathways and substrates involved in SCOBY and Kombucha fermentation.

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Section: Manymentioning

confidence: 99%

Substrates and Metabolic Pathways in Symbiotic Culture of Bacteria and Yeast (Scoby) Fermentation: A Mini Review

Zailani

Adnan²

2022

Jurnal Teknologi

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“…Among such preventive measures, the monitoring of the food industry environmental microbiome can represent an important tool to improve the quality assessment in the food production chain [27]. By contrast, the traditional physical treatments of foods, that may efficiently deactivate the foodborne pathogens, can affect their functional and sensory characteristics, while the use of chemical agents such as antibiotics can contribute to the large spread of antibiotic resistance, by transferring resistant genes from antibiotic-resistant microorganisms to the human body [28].…”

Section: Prevention and Control Strategiesmentioning

confidence: 99%

Trends of Major Foodborne Outbreaks in the European Union during the Years 2015–2019

Schirone

Visciano

2021

Hygiene

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The incidence of the most common foodborne outbreaks reported by the European Food Safety Authority and the European Centre for Disease Prevention and Control during the years 2015–2019 is described. Campylobacter spp., Salmonella spp., Listeria monocytogenes, and Yersinia enterocolitica are the investigated microorganisms, and symptomatology, food categories responsible for human disease, as well as some prevention measures are the most important information schedules supplied to the readers. Campylobacteriosis and salmonellosis are the most common zoonoses with a notification rate of 59.7 and 20.0 per 100,000 population, respectively, in the year 2019. Good hygienic practices both at farm and domestic level could prevent such infections. The highest number of deaths is reported for listeriosis, corresponding to 31 fatal events in the year 2019. Therefore, awareness of the hazards linked to L. monocytogenes is particularly recommended amongst high-risk groups. By contrast, most cases of yersiniosis are sporadic and the most important prophylactic measures include adequate sanitation in pork chain, personnel hygiene, and protection of water supplies.

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“…Antimicrobial properties are also widely reported. In published studies, the antibacterial properties of the fermented teas have been attributed to organic acids, particularly acetic acid (low pH), as well as large proteins and catechins [1,10] Unfermented teas also have demonstrated antibacterial properties [11,12].…”

Section: Introductionmentioning

confidence: 99%

Inoculation, Growth and Bactericidal Effects of Three Kombucha Cultures

Jarrell

Walia

Nemergut

et al. 2022

Microbiology Research

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Kombucha, a domesticated consortium of several microorganisms grown on sugared tea, has been valued as a nutritive health aid for over a millennium. In this study, three cultures of kombucha were obtained from diverse sources. Different inoculation methods were compared, and the wet and dry weights of the nascent pellicles were measured when cultured on several carbon sources. In addition, the anti-bacterial properties of the fermented kombucha teas were tested against Escherichia coli and Staphylococcus epidermis. Inoculation with macerated pellicles gave the fastest kombucha growth. The best carbon sources for growth of the nascent kombucha pellicles were sucrose, glucose, and fructose. On maltose, galactose, and lactose, not only did the kombucha pellicles grow poorly but 25% were also contaminated by common airborne molds. Good growth of the kombucha cultures was correlated with low pH of the fermented tea. Antibacterial effects of concentrated fermented teas and vinegar were similar to those of 1 mmol ampicillin against Escherichia coli or 0.01 mmol penicillin against Staphylococcus epidermis. When the pH of concentrated kombucha teas was neutralized, their bactericidal effects were no better than unfermented controls.

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Antimicrobial potential of kombucha against foodborne pathogens

Cited by 20 publications

References 66 publications

Substrates and Metabolic Pathways in Symbiotic Culture of Bacteria and Yeast (Scoby) Fermentation: A Mini Review

Substrates and Metabolic Pathways in Symbiotic Culture of Bacteria and Yeast (Scoby) Fermentation: A Mini Review

Trends of Major Foodborne Outbreaks in the European Union during the Years 2015–2019

Inoculation, Growth and Bactericidal Effects of Three Kombucha Cultures

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