Evaluation of antibacterial activity of black and green tea kombucha

Authors

DOI:

https://doi.org/10.14808/sci.plena.2022.091502

Keywords:

Camellia sinensis, fermentation, antimicrobial

Abstract

Currently, the search for natural antimicrobial agents has increased. Thereat, plant extracts, products of fermentative processes, and microbial growth have been tested. Kombucha is a fermented beverage that resulted from the fermentation of the infusion of Camellia sinensis. There are reports about biological activities, such as anti-inflammatory, digestibility, antioxidant, antimicrobial, and others. The study aimed to evaluate the antibacterial activity of black and green tea kombucha against eight foodborne pathogenic microorganisms. The antibacterial activity was analyzed using the agar well diffusion method. Each kombucha consisted of three treatments: natural, neutralized, and filtered. The solutions of acetic acid (4% v.v-1) and kanamycin (30 µg.L-1) were used as a control. The black and green tea kombucha beverages, not neutralized, showed antibacterial activity against Escherichia coli serotypes. Black and green tea kombucha did not show antibacterial activity against Staphylococcus aureus, Shigella Flexneri, and Salmonella Typhimurium. The inhibition may be attributed to acetic acid production during the fermentation process. Therefore, it appears that kombucha may have a potential antimicrobial agent.

Keywords: Camellia sinensis, fermentation, antimicrobial.  

Author Biographies

Cosme Damião Barbosa, Federal University of Minas Gerais

Biólogo, Mestre e Doutor em Ciência de Alimentos.

Mr, Federal University of MInas Gerais

Farmacêutico e Licenciado em Letras.

Elaine, Federal University of MInas Gerais

Bióloga e Mestre em Ciência de Alimentos da UFMG.

Isabella Maciel Costa, Federal University of Minas Gerais

Engenheira de Alimentos e mestranda em Ciência de Alimentos.

Verônica Ortiz Alvarenga, Federal University of Minas Gerais

Engenheira de Alimentos, Mestre e Doutora em Ciência de Alimentos.

Inayara Alves Cristina Lacerda, Federal University of Minas Gerais

Bióloga, Mestre e Doutora em Microbiologia.

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Published

2022-10-07

How to Cite

Barbosa, C. D., Rodrigues Santos, W. C. ., da Costa, E. C., Costa, I. M., Alvarenga, V. O., & Lacerda, I. A. C. (2022). Evaluation of antibacterial activity of black and green tea kombucha. Scientia Plena, 18(9). https://doi.org/10.14808/sci.plena.2022.091502

Issue

Vol. 18 No. 9 (2022): Setembro/September 2022

Section

Articles

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Copyright (c) 2022 Cosme Damião Barbosa, Wildon César Rodrigues Santos, Elaine Crista da Costa, Isabella Maciel Costa, Verônica Ortiz Alvarenga, Inayara Alves Cristina Lacerda

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