Characterization of antimicrobial activity in Kombucha fermentation

被引：4
|
作者：
Sreeramulu, G [1 ]
Zhu, Y [1 ]
Knol, W [1 ]
机构：
[1] TNO, Dept Appl Microbiol & Gene Technol, NL-3700 AJ Zeist, Netherlands
来源：
ACTA BIOTECHNOLOGICA | 2001年 / 21卷 / 01期
关键词：
D O I：
10.1002/1521-3846(200102)21:1<49::AID-ABIO49>3.3.CO;2-7
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Fermented tea drink, Kombucha, can inhibit the growth of Shigella sonnei, Escherichia coli, Salmonella enteritidis and Salmonella typhimurium. Several metabolites were analyzed every two days during a 14-day Kombucha fermentation. Levels of acetic acid and gluconic acid were found to increase with fermentation time. No lactic acid or ethanol was detected. Systematic investigation of the antimicrobial activity in Kombucha revealed the presence of antimicrobial compounds other than organic acids or proteins (enzymes) produced during fermentation or the tannins originally present in the tea broth.
引用
收藏
页码：49 / 56
页数：8
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