ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF LEMON BALM KOMBUCHA
Aleksandra S. Velianski, Dragoljub D. Cvetkovi, Sinia L. Markov, Vesna T. Tumbas, Slaana M. Savatovi
Kombucha is a beverage traditionally produced by the metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm Kombucha, as well as of particular control samples, was determined by the agar-well diffusion method. Antioxidant activity on stable 1,1-diphenyl-2-picrylhydrazyl radicals of lemon balm Kombucha and lemon balm tea was determined by electron spin resonance spectroscopy. Acetic acid, Kombucha samples, and heat-denaturated Kombucha showed significant antimicrobial activity against bacteria. However, there was no activity against yeasts and molds. Kombucha showed higher antioxidant activity than the tea sample for all applied sample volumes.
Keywords: acetic acid, antimicrobial, antioxidant, ph
Citation: Acta periodica technologica 38 (2007): 165-172
Study Mailing Address:
University of Novi Sad, Faculty of Technology,21000 Novi Sad, Bulevar Cara Lazara 1, Serbia
Date Updated: February 28, 2020