Study on antimicrobial and antioxidant activities of Kombucha and fermented pineapple juice

Abstract

Kombucha (tea fungus) is a fermented sweeten-black tea that have antioxidant and antimicrobial abilities. The Lactobacillus spp was isolated from fermented food and bring to the symbiosis with kombucha layer in fermentation of tea and pineapple juice. The products showed high antibacterial activity with Escheria coli (ATCC 8739), Bacillus cereus (ATCC 11778) and Salmonella typhimurium (ATCC 14028) by agar-well diffusion method. The kombucha (tea fungus) and fermented pineapple extract also have strong antioxidant activity with IC 50 about 80 - 100 µL/mL (DPPH method, compared to standard vitamin C with IC 5 0 = 270 µL/mL) Keywords: antibacterial, antioxidant, Kombucha , Lactobacillus, pineapple.