Physicochemical and antimicrobial activities of kombucha tea as a functional beverage: impact of fermentation time and medicinal plant type

Kombucha tea is a fermented sugared black tea with fungus. The aim of this study was evaluating the effects of fermentation time and medicinal plant addition on physicochemical,antimicrobial of kombucha tea as a functional beverage. During the process, Minimum inhibitory concentration, pH, organic acids of kumbucha tea containing cinnamon, cardamom,or shirazi thyme were evaluated to compare with green tea. Obtained results showed that kambucha tea containing cinnamon had a higher antimicrobial activity, organic acids, during 16 days fermentation. In conclusion, physicochemical and antimicrobial activities, of kombucha tae can be increased by additional medical plants type

کلیدواژه ها:

Antimicrobial activity ، Physicochemical ، Medicinal plant ، Kombucha ، Organic acids