Antimicrobial and Antioxidative Properties of Kombucha Teas Produced with Black and Green Tea

Abstract

In this study, it is aimed to determine the anticrobial and antioxidative properties of the Kambucha teas produced by two different teas at the end of the fermentation period. At the end of the fermentation period of 18 days, it was determined that the free radical removal activity (% 62.4 ± 0.8) and total phenolic content (7.8 ± 1.3 GAE, mM) of teas produced with black tea were higher than those produced with green tea. The antimicrobial activity test on 8 different foodborne pathogenic bacteria was found to have the highest effect on the Staphylococcus aureus (24 mm zone diameter) in the Kambucha teas produced by black tea, followed by the Escherichia coli (20 mm zone diameter). MIC values of the same bacteria were determined as 24 and 48 μg / mL, respectively.

Keywords

• Kombucha tea,antioxidant activity,total phenolic substance,antimicrobial activity,mic

Siyah ve Yeşil Çay İle Üretilen Kombucha Çaylarının Antimikrobiyal ve Antioksidatif Özellikleri

Öz

Bu çalışmada iki farklı çay ile üretilen Kambucha çaylarının fermantasyon süresi sonundaki antikrobiyal ve antioksidatif özelliklerinin belirlenmesi amaçlanmıştır.18 günlük fermantasyon süresi sonunda siyah çay ile üretilen çayların Serbest radikal giderme aktivitesinin (% 62.4±0.8) ve Toplam fenolik madde miktarlarının (7.8±1.3 GAE, mM) yeşil çay ile üretilenlere kıyasla daha yüksek olduğu belirlenmiştir. 8 farklı gıda kaynaklı patojen bakteri üzerinde yapılan antimikrobiyal aktivite testi sonucunda en fazla etkinin yine siyah çay ile üretilen Kambucha çaylarında Staphylococcus aureus (24 mm zon çapı) üzerinde olduğu, bunu Escherichia coli’nin (20 mm zon çapı) izlediği tespit edildi. Aynı bakteriler üzerinde siyah çay kullanılarak üretilen çeşidin MIC değerleri ise sırasıyla 24 ve 48 μg/mL olarak belirlendi.

Anahtar Kelimeler

• Kombucha çayı,antioksidan aktivite,toplam fenolik madde,antimikrobiyal aktivite,MIC

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