Antimicrobial Activity of Fermented Green Tea Liquid

نویسندگان

  • You-Ying Tu
  • Hui-Long Xia
چکیده

Green tea kombucha made of sugar and single yeast was investigated for its antimicrobial activity and composition changes during fermentation. Individual and total tea polyphenols, caffeine, sucrose, reducing sugar, total sugar, pH, acetic acid and total acids, ethanol concentration, superoxide dismutase and hexokinase activities, yeast yield and antimicrobial activity were measured systematically at the intervals of 12 to 24 hours of fermentation. Results shown that a 36-hour sample had total growth inhibition on Escherichia coli and Staphylococcus aureus, but almost no effects on Bifidobacterium and Lactobacillus delbrueckii subspecies bulgaricus. In order to see the effects of the main components on the microbial growth, a mixture of tea polyphenols, a mixture of acids and ethanol were tested respectively and showed various degrees of antimicrobial activities which were much less than the activity of the 36-hour kombucha, suggesting that there was a synergy effect among the components.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Comparison of Antimicrobial and Antioxidant Activities of Four Different Tea Extracts

Introduction: Increasing of food-related diseases has led to the perception of diet importance. Plant-derived products (especially tea) as important sources of antioxidant and antimicrobial compounds play a major role in reducing food pathogens. In this study, total phenolic content, antioxidant and antimicrobial activity of four tea extracts including green tea, white, black and red teas were ...

متن کامل

Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea

Antioxidant activities of four kinds of Japanese traditional fermented tea, Gishi-cha, Ishizuchi-kurocha, Awa-bancha, and Batabatacha, were compared. Antioxidant activity was evaluated by three parameters: copper ion reduction ability, radical trapping ability, and oxygen consumption rate. Processes of fermentation of these fermented teas are different. Goichi-cha and Ishizuchi-kurocha are prod...

متن کامل

Antibacterial Activity of Iranian Green and Black Tea on Streptococcus Mutans: An In Vitro Study

OBJECTIVE Dental caries is a common infectious disease. Streptococcus mutans is the pre-valent decay microorganism. The anti Streptococcus mutans activity of non fermented and semi-fermented tea has been shown. The aim of this study was to determine the anti Streptococcus mutans activity of Iranian green and black tea (non fermented and fermented type). MATERIALS AND METHODS The study was exp...

متن کامل

Gallic Acid Content in Taiwanese Teas at Different Degrees of Fermentation and Its Antioxidant Activity by Inhibiting PKCδ Activation: In Vitro and in Silico Studies.

Teas can be classified according to their degree of fermentation, which has been reported to affect both the bioactive components in the teas and their antioxidative activity. In this study, four kinds of commercial Taiwanese tea at different degrees of fermentation, which include green (non-fermented), oolong (semi-fermented), black (fully fermented), and Pu-erh (post-fermented) tea, were prof...

متن کامل

Antibacterial activity and phytochemical profile of fermented Camellia sinensis (fuzhuan tea)

a r t i c l e i n f o Fuzhuan tea is a traditional preparation of Camellia sinensis L. (Theaceae) from Hunan, China, that is fermented with the fungus Eurotium cristatum. Metabolomic analysis was performed on fuzhuan tea extracts and compared to extracts of non-fermented green teas using ultra-performance liquid chromatography/time of flight-mass spectrometry (UPLC-ToF-MS). Principal component ...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 2008