Determination and Characterization of the Antimicrobial Activity of the Fermented TeaKombucha

Greenwalt, Cheryl; Ledford, R.A.; Steinkraus, K. H.

doi:10.1006/fstl.1997.0354

Cited by 127 publications

(119 citation statements)

References 17 publications

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“…The efficiency of antibacterial activities can depend on organic acids, especially acetic acid and TFCs (Sreeramulu et al., 2000). A study by Greenwalt, Ledford, and Steinkraus (1998) evaluated the antibacterial activities of kombucha tea against Agrobacterium tumefaciens , B. cereus , Salmonella choleraesuis , S. typhimurium , S. aureus , E. coli , and Candida albicans , whereby the growths of all these bacterial species were considerably inhibited, except for C. albicans .…”

Section: Resultsmentioning

confidence: 99%

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Shahbazi

Gahruie

Golmakani

et al. 2018

Food Science & Nutrition

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The aim of this study was to evaluate the effects of adding various medicinal plants to kombucha medium and to analyze the changes that occur to its physicochemical, antimicrobial, and sensorial properties. In the first part, measurements were made to determine IC 50 value, total phenolic content, total flavonoid content, minimum inhibitory concentration, pH, organic acids, and sensorial properties of kombucha that contained cinnamon, cardamom, or Shirazi thyme. Results showed that kombucha samples containing cinnamon exhibited higher antioxidant and antimicrobial activities, more organic acids, and better sensorial scores. In the second part, properties of kombucha containing 25%–100% concentrations of cinnamon were evaluated. The result showed that by increasing the cinnamon concentration, certain increases were observed in the amounts of organic acids and in the magnitudes of antioxidants and antimicrobial activities. In conclusion, antioxidant and antimicrobial activities of kombucha can be increased by adding medicinal plants, especially at higher concentrations.

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Section: Resultsmentioning

confidence: 99%

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Shahbazi

Gahruie

Golmakani

et al. 2018

Food Science & Nutrition

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“…Soluble phenolics are thought to exert their antimicrobial eff ect by causing hyperacidifi cation at the plasma membrane interface of the microorganism, which potentially results in disruption of the H + -ATPase required for ATP synthesis (62). Unfermented black and green tea at 70 g of dry tea leaves per litre of boiled water showed the absence of antimicrobial properties against most of the tested organisms (63). Black and green tea infusions at concentration of 10 g/L possess antibacterial activity against Streptococcus sobrinus, Streptococcus mutans (64), Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa (65) and at concentration of 15 g/L against Bacillus cereus, Microccocus luteus and Pseudomonas aeruginosa (66), which are higher than those used in our study.…”

Section: Discussionmentioning

confidence: 99%

“…Black and green tea infusions at concentration of 10 g/L possess antibacterial activity against Streptococcus sobrinus, Streptococcus mutans (64), Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa (65) and at concentration of 15 g/L against Bacillus cereus, Microccocus luteus and Pseudomonas aeruginosa (66), which are higher than those used in our study. However, the levels of tea above 4.4 g/L had an off ensive bi er taste and were undrinkable (63). The absence of or an insignifi cant antimicrobial activity of black and green teas at drinkable levels could be explained by the low concentrations of tea and its active components (polyphenols/tannins) (56,59).…”

Section: Discussionmentioning

confidence: 99%

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

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

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

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“…Due to its anti-oxidant properties, Kombucha tea is one of the plants likely possess protective effects against ischemia (Greenwalt et al, 1998;Malbaša et al, 2011;Ibrahim et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Protective effect of Kombucha tea on brain damage induced by transient cerebral ischemia and reperfusion in rat

Kabiri¹,

Setorki²

2016

Bangladesh J Pharmacol

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The aim of study was to investigate the potential neuroprotective effects of Kombucha on cerebral damage induced by ischemia in rats (n=99). Cerebral infarct volume in the ischemic rats received Kombucha solution showed no significance alteration. However, the permeability of blood-brain barrier significantly decreased in both ischemic rats received 15 mg/kg Kombucha tea and Sham group. In addition, brain water content in the ischemic groups treated with Kombucha solution was significantly higher than the Sham group, although right hemispheres in all of the treated groups illustrated higher brain water content than the left ones. Brain anti-oxidant capacity elevated in the ischemic rats treated with Kombucha and in the Sham group. Brain and plasma malondialdehyde concentrations significantly decreased in both of the ischemic groups injected with Kombucha. The findings suggest that Kombucha tea could be useful for the prevention of cerebral damage.Video ClipInduction of brain ischemia: 5 min 19 sec

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Determination and Characterization of the Antimicrobial Activity of the Fermented TeaKombucha

Cited by 127 publications

References 17 publications

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

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

Protective effect of Kombucha tea on brain damage induced by transient cerebral ischemia and reperfusion in rat

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