Kombucha Research & Scientific Studies



15 search results for "antibacterial"


ANTIBACTERIAL ACTIVITY OF POLYPHENOLIC FRACTION OF KOMBUCHA AGAINST ENTERIC BACTERIAL PATHOGENS

By Debanjana Bhattacharya, Semantee Bhattacharya, Madhu Manti Patra, Somnath Chakravorty, Soumyadev Sarkar, Writachit Chakraborty, Hemanta Koley, Ratan Gachhui

... antibacterial components present in Kombucha. The antibacterial activity was evaluated by determining the inhibition zone diameter, minimal inhibitory concentration, and minimal bactericidal concentration. Kombucha fermented for 14 days showed maximum activity against the bacterial strains. ...

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ANTIBACTERIAL AND ANTIFUNGAL ACTIVITES OF BLACK AND GREEN KOMBUCHA TEAS

By Houda Battikh, Kamel Chaieb, Amina Bakhrouf, Emna Ammar

... antibacterial/antifungal activities against some pathogenic microorganisms, including human pathogenic bacteria and clinical Candida species, were investigated using the agar diffusion method. The results showed interesting antimicrobial potentials of both experimented kombucha teas against ...

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ANTIMICROBIAL EFFECT OF KOMBUCHA ANALOGUES

By Houda Battikh, Kamel Chaieb, Amina Bakhrouf, Emna Ammar

... antibacterial and antifungal activity against Gram (+) and Gram (-) human pathogenic bacteria (n = 7) and candida yeasts (n=7) using agar diffusion method. Additionally, antimicrobial activity of five new fermented beverages produced from the following medicinal herbal extracts: Thymus ...

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ANTIMICROBIAL PROPERTIES OF GREEN AND BLACK TEA AND KOMBUCHA

By Maria S Polozova

... antibacterial activities. We demonstrate that both black and green tea (BT and GT) and the products of their respective Kombucha fermentations (BTK and GTK) do indeed display diverse tea-specific antibacterial properties against Aeromonas hydrophila, Bacillus cereus, Bacillus subtilis, ...

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ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY OF KOMBUCHA BEVERAGES PREPARED USING BANANA PEEL, COMMON NETTLES AND BLACK TEA INFUSIONS

By Ali Ebrahimi Pure, Monir Ebrahimi Pure

Kombucha is a several thousand years old traditional fermented beverage originated from East. While black tea infusion is the common substrate for preparing kombucha, other herbal infusions can be applied for this reason too. Common medicinal herbs or even waste herbal materials, like banana ...

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ANTIOXIDANT, ANTIBACTERIAL AND COLOR ANALYSIS OF GARLIC FERMENTED IN KOMBUCHA AND RED GRAPE VINEGAR

By Ali Ebrahimi Pure, Monir Ebrahimi Pure

... grape vinegar to produce garlic pickles; in this study, to produce a novel fermented food, garlic was fermented in kombucha beverage; then, antibacterial and chemical properties and color changes of garlic fermented in kombucha and vinegar were compared with each other and those of fresh ...

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BIOCHEMICAL AND MICROBIAL CHANGES DURING FERMENTATION OF TEA FUNGUS (KOMBUCHA)

By Selma El Siddig Ahmed, Hamid Ahmed Dirar

... rpm; only a few suspended Kombucha-like granules were formed. Both Kombucha and unfermented tea extract exhibited antibacterial activity against Klebsiella sp., Salmonella typhi, Staphylococcus aureus, and Pseudomonas sp. This ability seems to be more efficient in Kombucha than in ...

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CHARACTERISTIC OF PHYSICAL, CHEMICAL, AND MICROBIOLOGICAL KOMBUCHA FROM VARIOUS VARIETIES OF APPLES

By E Zubaidah, S Yurista, N R Rahmadani

... the characteristics as follows: total acid 1.33%; pH 2.95; Total phenol 268.57 g/ml GAE; Total sugar 6.74%; Antibacterial activity against S.aureus 21.30 mm; Antibacterial activity E.coli 21.20 mm; Antioxidant activity 35.62%; Organoleptic aroma 3.55, taste 3.3; Color 3.4 (on a scale of 1-5).

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CHARACTERIZATION OF THE TEA FUNGUS METABOLITES

By Philippe J. Blanc

... in sugared tea (Hesseltine, 1965; Anonymous, 1983). These microorganisms were cultured in their traditional medium, and several metabolites were identified and quantified: ethanol, lactic, acetic, gluconic, and glucuronic acids. The antibacterial product known as usnic acid was also searched.

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EVALUATION OF THE GLUCURONIC ACID PRODUCTION AND OTHER BIOLOGICAL ACTIVITIES OF FERMENTED SWEETEN-BLACK TEA BY KOMBUCHA LAYER AND THE CO-CULTURE WITH DIFFERENT LACTOBACILLUS SP. STRAINS

By Nguyen K Nguyen, Ngan TN Dong, Phu H Le, Huong T Nguyen

... antibacterial and antioxidant activities, and under co-culture of LAB from Kefir is our main target. The combination of high-performance liquid chromatography (HPLC) and mass spectrophotometer (MS) detector was used to determine the GlcUA concentration. The agar well diffusion method was ...

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KARAKTERISTIK KIMIAWI DAN MIKROBIOLOGIS KOMBUCHA DARI BERBAGAI DAUN TINGGI FENOL SELAMA FERMENTASI

By Duwi Wistiana, Elok Zubaidah

... antibacterial, can improve endurance, and others. The purpose of this research is done is to determine the chemical and microbiological characteristics of kombucha during fermentation. The method of research was a randomized block design (RBD) consisted of 1 factor treatment with 3 ...

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LACTIC ACID BACTERIA: PROMISING SUPPLEMENTS FOR ENHANCING THE BIOLOGICAL ACTIVITIES OF KOMBUCHA

By Nguyen Khoi Nguyen, Ngan Thi Ngoc Dong, Huong Thuy Nguyen, Phu Hong Le

... antibacterial activity, and antioxidant ability. Glucuronic acid production was determined by high-performance liquid chromatography-mass-spectrometry, antibacterial activity was assessed by the agar well diffusion method, and antioxidant ability was evaluated by determining the ...

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NOVEL KOMBUCHA BEVERAGE FROM LINGZHI OR REISHI MEDICINAL MUSHROOM, GANODERMA LUCIDUM, WITH ANTIBACTERIAL AND ANTIOXIDANT EFFECTS.

By Aleksandra Sknepnek, Milena Panti, Danka Matijaevi, Dunja Mileti, Steva Levi, Viktor Nedovi, Miomir Niksic

... antibacterial testing revealed that activity does not originate solely from synthesized acetic acid. The liquid G. lucidum beverage was the most effective against the tested bacteria, with the lowest minimum inhibitory concentration (0.04 mg/mL) against Staphylococcus epidermidis and ...

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POTENTIAL OF SNAKE FRUIT (SALACCA ZALACCA (GAERTH.) VOSS) FOR THE DEVELOPMENT OF A BEVERAGE THROUGH FERMENTATION WITH THE KOMBUCHA CONSORTIUM

By Elok Zubaidah, Firka Julian Dewantari, Fitria Rizki Novitasari, Ignatius Srianta, Philippe Blanc

... organic acid of the fermented product that showed an enhanced antibacterial activity by inhibiting Gran1-positive (Staphylococcus aureus.s) and Gram-negative (Escherichia coli} bacteria. Snake fruits can be used to develop functional food beverages and foods through the Kombucha fermentation.

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USE OF KOMBUCHA CONSORTIUM TO TRANSFORM SOY WHEY INTO A NOVEL FUNCTIONAL BEVERAGE

By Chuanhai Tu, Sijie Tang, Fidelis Azi, Wenxiu Hu, Mingsheng Dong

... antibacterial activity against Staphylococcus aureus, Bacillus subtilis, and Escherichia coli. In addition, the fermentation produced new aroma-active volatiles, especially esters and higher aldehydes, which imparted fruity flavor to soy whey and improved its sensory quality. Therefore, ...

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