Acta Periodica Technologica (Jan 2007)

Antimicrobial and antioxidant activity of lemon balm Kombucha

  • Velićanski Aleksandra S.,
  • Cvetković Dragoljub D.,
  • Markov Siniša L.,
  • Tumbas Vesna T.,
  • Savatović Slađana M.

DOI
https://doi.org/10.2298/APT0738165V
Journal volume & issue
Vol. 2007, no. 38
pp. 165 – 172

Abstract

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Kombucha is a beverage traditionally produced by metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm kombucha as well as of particular control samples was determined by agar-well diffusion method. Antioxidant activity on stable 1,1-diphenyl-2-picrylhydrazyl radicals of lemon balm kombucha and lemon balm tea was determined by electron spin resonance spectroscopy. Acetic acid, Kombucha samples and heat-denaturated kombucha showed significant antimicrobial activity against bacteria. However, there was no activity against yeasts and moulds. Kombucha showed higher antioxidant activity than tea sample for all applied sample volumes.

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