Determination of some quality properties and antimicrobial activities of kombucha tea prepared with different berries

Kombucha is a slightly sweet, acidic, carbonated, fermented beverage obtained by fermenting sugared tea (Camellia sinesis) with symbiotic bacteria. In the present study, kombucha was produced from black sinensis), grape (Vitis labrusca), mulberry (Morus nigra), and rosehip (Rosa canina) fruits. Its physicochemical, microbiological, sensory properties antimicrobial effects were investigated. During fermentation, pH, Brix (%), viscosity, total antioxidant, phenolic substance values decreased (p < 0.05). Total aerobic mesophilic bacteria (TAMB) yeast/mold, Lactococcus/Streptococcus counts decreased, while osmophilic yeast, acetic acid, lactic acid bacterial increased The samples using had highest antibacterial activity (26.58 mm zone diameter), lowest minimum inhibitory concentration (MIC) (0.012 mg·L$^{-1}$), bactericidal (MBC) (0.008 mg·L$^{-1}$) on Staphylococcus aureus. antifungal in Mucor racemosus a* during L* b* decreased. Based analysis, most preferred sample concerning all assessment criteria.