Estudo de bactérias do gênero Gluconobacter: isolamento, purificação, identificação fenotípica e molecular

Oliveira, André Soares de; Júnior, Vitório dos Santos; Liotti, Rhavena Graziela; Zilioli, Estevão; Spinosa, Wilma Aparecida; Ribeiro-Paes, João Tadeu

doi:10.1590/s0101-20612010000100016

Search citation statements

Order By: Relevance

Paper Sections

Select...

Microbial Enumeration1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2022

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 2 publications

(1 citation statement)

References 8 publications

(9 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The microbial population was monitored at the end of the fermentation. The samples were tenfold diluted in 0.1% peptone saline water and spread plated in MYP (Manitol Yeast Peptone) for acetic acid bacteria (AAB) and in GYMP (Glucose, Yeast Extract, Malt Extract, and Peptone) with 0.05% chloramphenicol for yeast enumeration [53]. All plates were incubated at 30 °C for five days; the relative humidity was maintained at 90% [53].…”

Section: Microbial Enumerationmentioning

confidence: 99%

Evaluation of antibacterial activity of black and green tea kombucha

Barbosa

Santos²,

Costa³

et al. 2022

Sci. Plena

View full text Add to dashboard Cite

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.

show abstract

Estudo de bactérias do gênero Gluconobacter: isolamento, purificação, identificação fenotípica e molecular

Cited by 2 publications

References 8 publications

Evaluation of antibacterial activity of black and green tea kombucha

Contact Info

Product

Resources

About