Evaluation of antibacterial activity of black and green tea kombucha

Currently, the search for natural antimicrobial agents has increased. Thereat, plant extracts, products of fermentative processes, and microbial growth have been tested. Kombucha is a fermented beverage that resulted from fermentation infusion Camellia sinensis. There are reports about biological activities, such as anti-inflammatory, digestibility, antioxidant, antimicrobial, others. The study aimed to evaluate antibacterial activity black green tea kombucha against eight foodborne pathogenic microorganisms. was analyzed using agar well diffusion method. Each consisted three treatments: natural, neutralized, filtered. solutions acetic acid (4% v.v-1) kanamycin (30 µg.L-1) were used control. beverages, not showed Escherichia coli serotypes. Black did show Staphylococcus aureus, Shigella Flexneri, Salmonella Typhimurium. inhibition may be attributed production during process. Therefore, it appears potential agent. Keywords: sinensis, fermentation, antimicrobial.