Evaluation of antimicrobial activity of green tea kombucha at two fermentation time points against Alicyclobacillus spp

Evaluation of antimicrobial activity of green tea kombucha at two fermentation time points against Alicyclobacillus spp

Natural antimicrobial is an effective alternative for control Alicyclobacillus spp., known to cause spoilage in fruit juices. Because of this, in this study, evaluated the antibacterial activity of green tea fermented at 7 and 14 days with Kombucha (K07 and K14). The species used were Alicycobacillu...

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Veröffentlicht in:Food science & technology 2020-08, Vol.130, p.109641, Article 109641
Hauptverfasser: Mizuta, Amanda Gouveia, de Menezes, Jéssica Lima, Dutra, Tatiane Viana, Ferreira, Taiana Varela, Castro, Juliana Cristina, da Silva, Cler Antônia Jansen, Pilau, Eduardo Jorge, Machinski Junior, Miguel, Abreu Filho, Benício Alves de
Format: Artikel
Sprache:eng
Schlagworte:
Alicyclobacillus spp
Kombucha
Natural antimicrobial
Spoilage bacteria
UHPLC-HRMS
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Zusammenfassung:Natural antimicrobial is an effective alternative for control Alicyclobacillus spp., known to cause spoilage in fruit juices. Because of this, in this study, evaluated the antibacterial activity of green tea fermented at 7 and 14 days with Kombucha (K07 and K14). The species used were Alicycobacillus acidoterrestris 0244T, Alicyclobacillus herbarius 0246T, Alicyclobacillus acidiphilus 0247T, Alicyclobacillus cycloheptanicus 0297T, Alicyclobacillus hesperidum 0298T. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) was performed against Alicyclobacillus. At 50% concentration of green tea, 1,563% K07 and 0.195% K14, there was a bacteriostatic effect (MIC) for all strains studied. While the minimum bactericidal concentration ranged from
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.109641