Kombucha Beverage: Comparative Study Based on Bioactive Properties and Antimicrobial Potentials of Different Plant Infusion

Authors : Cemhan DOĞAN, Nurcan DOĞAN

Pages : 15-27

Doi:10.28979/jarnas.1140573

View : 99 | Download : 24

Publication Date : 2023-03-06

Article Type : Research Paper

Abstract :Kombucha, a fermented beverage, is popular for its prophylactic and therapeutic properties. Kombucha is a traditionally black tea infusion fermented with a symbiotic bacteria and yeast consortium insert ignore into journalissuearticles values(SCOBY); under aerobic conditions for 7-21 days. However, the beneficial properties of kombucha vary according to the substrate kind, fermentation conditions, and SCOBY consortium. The present study has screened the physicochemical, bioactive, antimicrobial, and sensory properties of beverages produced by fermenting black, green, rosehip, and licorice tea infusions with kombucha starter culture for 21 days. Tea infusions before and after fermentation; pH value, titratable acidity insert ignore into journalissuearticles values(TA);, pellicle weight, color values insert ignore into journalissuearticles values(L*, a*, b*, ΔE);, total phenolic content insert ignore into journalissuearticles values(TPC);, antioxidant capacity against DPPH insert ignore into journalissuearticles values(2,2-diphenyl-1- picrylhydrazil); radicals, and antimicrobial activity was measured. Antimicrobial activity is applied to various foodborne pathogens such as Escherichia coli insert ignore into journalissuearticles values(E. coli);, Staphylococcus aureus insert ignore into journalissuearticles values(S. aureus);, and C. albicans with based disc diffusion method and spectrophotometric technique. In this study, tea type statistically affected all parameters except pH in kombucha beverages insert ignore into journalissuearticles values(p<0.05);. The highest TPC and antioxidant activity were determined in the green tea kombucha sample. All kombucha beverages, especially those prepared by fermentation of licorice and green tea infusions, showed the highest antimicrobial potential against E. coli and S. aureus, respectively. Consequently, it is vital to prefer kombucha fermented with SCOBY instead of consuming beverages prepared with various plants\` infusions to increase many beneficial properties and provide additional benefits.
Keywords : Antimicrobial activity, Bioactive potential, Fermented beverage, Kombucha, SCOBY

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