PHYSICO-CHEMICAL CHARACTERISTICS OF RUSSIAN TEA FUNGUS: KOMBUCHA


Sumaiya Ahmad Ali, Gunashree B. Shivanna

Abstract


Objective: To characterize various physicochemical parameters for Russian tea fungus: Kombucha.

Methods: In the present investigation, various physicochemical analyses of kombucha such as, estimation of biomass, ascorbic acid, acetic acid, carotenoid contents, antioxidant activity and antibacterial activity against E. coli, Salmonella sp and Staphylococcus aureus were carried out after growing at different temperature and pH with varied concentrations of 5, 10, 15 and 20% tea powder boiled for 10 min along with 5% sugar and filtered to obtain tea decoction.

Results: The bacteria in kombucha were Gram-negative, flexible rods. Both bacteria and yeast were positive for acid and gas production with glucose and sucrose and negative with lactose. A highest biomass content of 33.39 and 32.9 g/l in 5 and 10% tea decoction respectively was observed when grown statically at 25 °C and pH 5.0. Highest carotenoids (92.5 μg/ml) content was found at normal pH without setting, while 85 and 84 μg/ml at pH 4.5 and 5.0 respectively under static condition. A highest DPPH(2,2-diphenyl-1-picrylhydrazyl) inhibition of 76.95% with IC50 value 3.26 mg/ml and ascorbic acid content of 33.19% were found with 5% tea at 25 °C and pH 4.5. Acetic acid, which was shown to be one of the antimicrobial agents in kombucha had the highest strength of 2.25 g/l in 5% tea grown at 25 °C and normal pH, while 4.5g/l at pH 4.5. The antibacterial activity showed the sensitivity of Escherichia Coli with 57% and Salmonella sp with 42.9% inhibition for kombucha grown at 25 °C and pH 4.5 when compared to positive control.

Conclusion: Kombucha, a miracle drink can be exploited furthermore for human well-being through combating various health issues due to changing lifestyle.


Keywords


Kombucha, SCOBY, Fermented tea, Antioxidant, Antimicrobial

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About this article

Title

PHYSICO-CHEMICAL CHARACTERISTICS OF RUSSIAN TEA FUNGUS: KOMBUCHA

Keywords

Kombucha, SCOBY, Fermented tea, Antioxidant, Antimicrobial

DOI

10.22159/ijpps.2017v9i4.16753

Date

27-02-2017

Additional Links

Manuscript Submission

Journal

International Journal of Pharmacy and Pharmaceutical Sciences
Vol 9, Issue 4, 2017 Page: 161-165

Online ISSN

0975-1491

Statistics

43 Views | 31 Downloads

Authors & Affiliations

Sumaiya Ahmad Ali
Department of Studies and Research in Microbiology, Mangalore University Post Graduate Centre, Chikka Aluvara, Kodagu 571232
India

Gunashree B. Shivanna
Department of Studies and Research in Microbiology, Mangalore University Post Graduate Centre, Chikka Aluvara, Kodagu 571232


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