The biological activities of Kombucha during Fermentation Process
Aim of this research is to evaluate the biological activities of Kombucha during fermentation process and determined potential benefits of kombucha product, including the viable counts of acetic acid bacteria and yeasts, antioxidant activity, total phenolic contents and antibacterial activity were investigated. The brewing kombucha for 14 days was studied. The results show that yeast cells drastically increased withthin 10 days lead to the growth of 5.40±0.09 log CFU/mL while acetic acid bacteria increased of 5.27±0.05 log CFU/mL withthin 14 days was observed. According to acetic acid production has increased to 0.74±0.03 g/100 mL and reduces the pH at 3.14. The ethanol content of the kombucha was 0.5 % by volume and reducing sugar of 6.57±0.01 g/L was found. Antibacterial activity of kombucha in during fermentation process was determined which against Bacillus subtilis, B. cereus, Salmonella sp., Stayphylococcus aureus and Escherichia coli by agar well diffusion method. According to the antibacterial activity of 14 days kombucha brewing, have shown an ability to inhibit the growth of bacteria and also has antimicrobial activity against a spectrum of organism. The maximum activity was founded at 14 days of kombucha fermentation organism against all isolates, the AI value was 0.93±0.10, 1.49±0.17, 1.30±0.10, 0.98±0.10 and 1.12±0.24, respectively. The antioxidant activity was determined using the DPPH and ABTS methods. Kombucha samples exhibited increasing antioxidant activity during in the fermentation process. The 14 days of kombucha sample showed highest antioxidant activity by inhibiting 57.31±0.66 % of DPPH (equivalent to ascorbic acid 254.99 µg/mL) and showed 15.66±0.15 mM Trolox Equivalent Antioxidative Capacity for ABTS assay. Remarkable high phenolic content was found in 14 days kombucha brewing 0.99±0.04 mg gallic acid equivalents per milliliter. The result of present study revealed that kombucha could be the potential health benefit as antioxidant and antimicrobial activities which were increased with time of fermentation and demonstrated a higher activity compared to black tea.
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