Investigations into the antibiotic activity of tea fungus/kombucha beverage

Authors:
Keith H Steinkraus, K B Shapiro, J H Hotchkiss, R P Mortlock

Abstract:
Tea fungus/kombucha, an acetic acid flavoured fermented tea beverage, is widely consumed in various parts of the world and has more recently become a fad in the United States. This is due in part to the fact that it can be produced in the home, and it is reported to be medicinal, effective against arthritis, psoriasis, chronic fatigue, constipation, indigestion, and metabolic diseases. Among 264 references from 1852 to 1961, there are reports of antibiotic activity against Agrobacterium tumefaciens and medicinal value against a variety of diseases. The medicinal value appears to be related to that attributed to vinegar, one of our most ancient foods. We decided to test tea fungus/kombucha for its antibiotic activity against Helicobacter pylori, a primary cause of gastritis related to peptic ulcers and gastric carcinoma, Escherichia coli, Staphylococcus (Micrococcus) aureus and Agrobacterium tumefaciens. Tea containing 4.36 g of dry tea per litre and 10% of sucrose and fermented with the tea fungus showed no antibiotic activity in the beverage beyond that caused by acetic acid, a primary product of the fermentation.



Country: USA

Citation: ABSTRACT ONLY - Acta BiotechnologicaVolume 16, Issue 2-3, pages 199-205, 1996

Study Mailing Address:
Cornell University Dept of Food Science and Section of Microbiology 15 Cornell St Ithaca, NY 14850

Date Updated: January 15, 2021