The Supplementary Effect of Black and Green Tea Infusion on Antimicrobial Activities of Kefir

Abstract

The influence of supplementation with green and black tea on microbiological properties and antimicrobial activities of kefir was investigated during 21 days of storage. The samples supplemented with 2% either green or black tea had higher viable counts of both kefir cultures than those of supplemented with the ratio of 4%. Both green and black tea extracts showed antimicrobial activity on Escherichia coli, Bacillus cereus, Staphylococcus aureus, Candida albicans however this effect was detected higher in samples containing green tea.

Improving the antioxidant activity of yogurt through black and green tea supplementation

“…Karagozlu et al . (2017) reported that the addition of black and green tea into kefir showed antimicrobial activity against particularly yeast microflora but not a remarkable inhibition was determined against Lactobacillus spp . and supporting this phenomenon, Çakmakçı et al .…”

“…However, Najgebauer-Lejko et al (2011) determined higher levels of yogurt bacteria while € Unal et al (2018) determined lower numbers in yogurt drinks supplemented with tea. Karagozlu et al (2017) reported that the addition of black and green tea into kefir showed antimicrobial activity against particularly yeast microflora but not a remarkable inhibition was determined against Lactobacillus spp. and supporting this phenomenon, C ß akmakc ßı et al (2019) reported no considerable effect of green tea on the viability of yogurt bacteria while Amirdivani & Baba (2015) showed that addition of green tea even enhanced the growth of yogurt bacteria.…”

Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome

“…Furthermore, Ozcan et al [ 32 ] proposed that differences in antioxidative capabilities can result from different affinities of antioxidative compounds and varieties of kefir microbiota and metabolites. Like kombucha, the free-radical-scavenging performances of kefirs were significantly improved, when ingredients rich in antioxidants, i.e., steam-treated coffee pulp [ 34 ] and black and green tea [ 33 ], were added.…”

Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features

“…Kefir is an acidic fermented milk with high nutritional and therapeutic properties that is manufactured by bacteria and yeasts through lactic acid and alcoholic fermentation, respectively [ 1 ]. Among several health-promoting characteristics associated with kefir consumption, properties such as antioxidant, antifungal, blood pressure and hypocholesterolaemia regulation and bronchitis prevention have been demonstrated [ [2] , [3] , [4] ].…”