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

Cemhan Doğan; Nurcan Doğan

Article Details

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

Authors:

Cemhan Doğan | Nurcan Doğan

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Food Engineering

Journal:

Journal of Advanced Research in Natural and Applied Sciences Vol.9 Issue 1, pp.15-27

Document Type:

Article

Publication Date:

6/2023

Document Language:

English

Document ID (Org No.):

2001284627

pISSN:

2757-5195

Keywords:

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 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 TA, pellicle weight, color values L, a, b, ΔE, total phenolic content TPC, antioxidant capacity against DPPH 2,2-diphenyl-1- picrylhydrazil radicals, and antimicrobial activity was measured. Antimicrobial activity is applied to various foodborne pathogens such as Escherichia coli E. coli, Staphylococcus aureus 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 p0.05. 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.

 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 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 TA, pellicle weight, color values L, a, b, ΔE, total phenolic content TPC, antioxidant capacity against DPPH 2,2-diphenyl-1- picrylhydrazil radicals, and antimicrobial activity was measured. Antimicrobial activity is applied to various foodborne pathogens such as Escherichia coli E. coli, Staphylococcus aureus 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 p0.05. 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.

 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 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 TA, pellicle weight, color values L, a, b, ΔE, total phenolic content TPC, antioxidant capacity against DPPH 2,2-diphenyl-1- picrylhydrazil radicals, and antimicrobial activity was measured. Antimicrobial activity is applied to various foodborne pathogens such as Escherichia coli E. coli, Staphylococcus aureus 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 p0.05. 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.

 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 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 TA, pellicle weight, color values L, a, b, ΔE, total phenolic content TPC, antioxidant capacity against DPPH 2,2-diphenyl-1- picrylhydrazil radicals, and antimicrobial activity was measured. Antimicrobial activity is applied to various foodborne pathogens such as Escherichia coli E. coli, Staphylococcus aureus 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 p0.05. 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.

Article Details

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

Authors:

Cemhan Doğan | Nurcan Doğan

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Food Engineering

Journal:

Journal of Advanced Research in Natural and Applied Sciences Vol.9 Issue 1, pp.15-27

Document Type:

Article

Publication Date:

6/2023

Document Language:

English

Document ID (Org No.):

2001284627

pISSN:

2757-5195

Antimicrobial activity

Bioactive potential

Fermented beverage

Kombucha

SCOBY

Issues

Article Details

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

Authors: Cemhan Doğan | Nurcan Doğan

Publisher: Çanakkale Onsekiz Mart University

Main Topics: Food Engineering

Journal: Journal of Advanced Research in Natural and Applied Sciences Vol.9 Issue 1, pp.15-27

Document Type: Article

Publication Date: 6/2023

Document Language: English

Document ID (Org No.): 2001284627

pISSN: 2757-5195

Antimicrobial activity

Bioactive potential

Fermented beverage

Kombucha

SCOBY

Issues

Authors:

Cemhan Doğan | Nurcan Doğan

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Food Engineering

Journal:

Journal of Advanced Research in Natural and Applied Sciences Vol.9 Issue 1, pp.15-27

Document Type:

Article

Publication Date:

6/2023

Document Language:

English

Document ID (Org No.):

2001284627

pISSN:

2757-5195