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
Nguyen K Nguyen, Ngan TN Dong, Phu H Le, Huong T Nguyen
The interactions between lactic acid bacteria (LAB) and acetic acid bacteria (AAB) from Kefir and Kombucha (KBC) have been concerned during the last decade since their positive stimulation on the growth rate, biomass, and secondary metabolites. However, more study needs to be conducted to ascertain whether those enhancements can bring out actual benefits for human consumption. In this study, evaluation of three main healthy properties of KBC, which were glucuronic acid (GlcUA) concentration, 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 used to test the antibacterial activities against three serious foodborne pathogenic bacteria, which were Escherichia coli ATCC 8739, Salmonella typhimurium ATCC 14028; Bacillus cereus ATCC 11778. 1, 1-Diphenyl-2picrylhydrazyl (DPPH) was applied to measure the radicals scavenging activity of KBC. The result shows that Lactobacillus casei can improve the GlcUA up to 39.6% while Lactobacillus Plantarum can enhance the antibacterial and antioxidant activities at a higher level compared to the normal fermented tea and mixed culture with other LAB strains.
Keywords: acetic acid, antioxidant, black tea, glucuronic acid, kefir, lactic acid, lactobacillus, ph
Citation: | IJMER | ISSN: 2249-6645 | | Vol. 4 | Iss. 5| May. | 12 |
Study Mailing Address:
Department of Biotechnology, University of Technology, Vietnam National University HCMC, Vietnam
Date Updated: January 14, 2021