జర్నల్ ఆఫ్ మైక్రోబియల్ & బయోకెమికల్ టెక్నాలజీ

నైరూప్య

Antimicrobial Activity of Broth Fermented with Kombucha Colonies

Rodrigo José Santos Júnior, Rejane Andrade Batista, Sheyla Alves Rodrigues, Lauro Xavier Filho and Álvaro Silva Lima

The kombucha is a consortium of yeast and bacterias originally from China, and able to produce a fermented broth, which presents antimicrobial activity against some pathogenic microorganisms. The goal of this work was to investigate the antimicrobial activity of fermented broth by kombucha colonies in the same condition used in a hospital in the Northeast of Brazil and to optimize the medium of kombucha growth. The fermented growth was efficient against Microsporum canis (LM-828), Escherichia coli (CCT-0355) and Salmonella typhi (CCT-1511). The best conditions of inhibition against M. canis (> 32mm) and E. coli (16 mm) was observed at pH 4.0, 55% of commercial sugar and 0.10 g/l of MgSO4, and for S. typhi (32 mm) without MgSO4. The conditions and time of fermentation used in the hospital are wrong.