Antimicrobial activity of kombucha fermented beverage (KFB) singly or in combination with some plant extracts | ||
| Journal of Basic and Environmental Sciences | ||
| Volume 11, Issue 1, January 2024, Pages 95-111 PDF (1.58 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jbes.2024.374446 | ||
| Authors | ||
| Gamal Enan1; Ismaiel A. A1; Rehab.A. Ibrahim1; Nesma Elsayed2; Somaya Amen2; M.O. AbdelMonem2 | ||
| 1Botany Department, Faculty of science, Zagazig University, Zagazig, Egypt. | ||
| 2Botany Department, Faculty of science, Benha University, Benha, Egypt. | ||
| Abstract | ||
| Infectious diseases have increased in the last years and, therefore, search for diets or beverages rich with probiotics is necessary.In this regard kombucha is recommended as hygienic beverage . This is a classic black tea beverage that has been sweetened and fermented by a microbial alliance and consortium that consisted of yeasts and acetic acid bacteria. A potent mutual cooperation that can impede and inhibit the growth of potentially contaminating pathogens is formed by this mixed consortium. Because of the bacterial activity of specific strains of Acetobacter sp., the fermentation process also results in the formation of a polymeric cellulosic pellicle. Certain biological activities that have previously been studied increased during the microbial consortium's tea fermentation process.In that work, kombucha fermented beverage (KFB) appeared to include bioactive compounds such as organic acids including Formic,Lactic,Acetic, Citric,Succinic,Propionic and Butyric as elucidated by HPLC analysis. The fermented metabolic conistituents of kombucha fermented beverage seem actually to act in a mutually beneficial and collaporative action resulting in the antimicrobial activity. The agar well diffusion assay was used to demonstrate the antimicrobial activity of two types of kombucha preparations (fermented, neutralized) against a variety of pathogenic bacteria and fungi. In comparison to a neutralized sample, KFB exhibited the strongest and most effective antimicrobial activity. The organisms most vulnerable to the kombucha beverage preparations' antimicrobial efficacy were the strains of Pseudomonas aeruginosa ATCC (27853) and Staphylococcus aureus ATCC6538 (S. aureus). In addition to combined effect of combinations of both KFB and medicinal plants extracts - such as( garlic ,pomegranate,ginger and mint)- in vitro against both S.aureus and P.aeruginosa .These data reveal that kombucha singly or in combined is not only a prophylactic agent, offering protection against pathogenic bacteria and fungi, Owing to its many health advantages, kombucha is becoming more and more well-known globally. Traditionally, this beverage was made by fermenting tea from the Camellia sinensis plant and using cellulosic biofilm, which is made up of a mutually beneficial culture of yeast and bacteria (SCOBY). Further experiments in this study focused on controlling the contamination of P. aeruginosa and S. aureus in BHI broth. and medicinal plant extracts like that ginger, garlic, pomegranate and mint. The results demonstrated that in every trial, the KFB preparation greatly and dramatically inhibited both bacterial strains that either singly or in combination with medicinal plants. This indicates that using KFB not just alone can yield positive results but also in acombined beverage with medicinal plant due to its synergistic effect against pathogens for obtaining protective syrup . | ||
| Keywords | ||
| kombucha fermented beverage (KFB); kombucha tea; HPLC analysis(High-Performance Liquid Chromatography); pathogenic fungi and bacteria; antimicrobial activity; medicinal plant extract | ||
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