Print Email Facebook Twitter Characterization of antimicrobial activity in Kombucha fermentation Title Characterization of antimicrobial activity in Kombucha fermentation Author Sreeramulu, G. Zhu, Y. Knol, W. Centraal Instituut voor Voedingsonderzoek TNO Publication year 2001 Abstract 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. Subject NutritionSalmonella enteritidisSalmonella typhimuriumShigella sonneiEnteritidisEscherichia coliSalmonella enteritidisSalmonella typhimuriumShigella sonneiTyphimurium To reference this document use: http://resolver.tudelft.nl/uuid:73c53e28-9240-4fde-8309-be4de4492660 DOI https://doi.org/10.1002/1521-3846(200102)21:1<49::aid-abio49>3.0.co;2-g TNO identifier 41806 ISSN 0138-4988 Source Acta Biotechnology, 21 (1), 49-56 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.