To compare the physicochemical properties of fermentation broth of black tea, green tea and Ginkgo biloba leaves fermented by kombucha, explore its antibacterial effects on pathogens and multi-drug resistant bacteria, and compare the effects of fermentation time on the antibacterial effects of ginkgo kombucha, the changes of fermentation broth appearance, biofilm, pH value, total acidity and reducing sugar content were measured and compared after fermented for 7 days. The inhibitory effects of different kombucha broth on pathogens were determined. Results showed that there were significant differences in the appearance and biochemical properties among these three kinds of kombucha after 7 days of fermentation. The pH value of fermentation broth decreased to around 3, and the total acidity was more than 4 g/L. Compared with black tea kombucha and ginkgo kombucha, the growth of bacteria in green tea kombucha broth was the best, with thicker biofilm formation. Black tea kombucha had inhibitory effects on sensitive strains of Propionibacterium acnes, Staphylococcus aureus and Pseudomonas aeruginosa to some extent. However, there was no activity against Bacillus subtilis and three multi-resistant bacteria strains such as Acinetobacter baumannii, Escherichia coli T5 and Escherichia coli P1-D6. Fermentation time had significant effect on the antibacterial activities of ginkgo kombucha. Fermentation broth on the 17th day had the strongest inhibitory effects against P. aeruginosa and E. coli T5. The ranking of antibacterial activities was green tea kombucha>ginkgo kombucha>black tea kombucha. Fermentation broths of green tea kombucha and ginkgo kombucha had the activity of inhibiting Streptococcus pneumoniae, multi-resistant isolates such as E. coli and Acinetobacter baumannii. These results can provide experimental basis for the development of new food preservatives and antibacterial drugs.
[1] COELHO R M D, DE ALMEIDA A L, AMARAL R Q G D, et al.Kombucha:Review[J].International Journal of Gastronomy and Food Science, 2020, 22:100272.
[2] BATTIKH H, BAKHROUF A, AMMAR E.Antimicrobial effect of kombucha analogues[J].LWT, 2012, 47(1):71-77.
[3] AHMED R F, HIKAL M S, ABOU-TALEB K A.Biological, chemical and antioxidant activities of different types kombucha[J].Annals of Agricultural Sciences, 2020, 65(1):35-41.
[4] 吴平, 姚芳, 祁兴普, 等.银杏全资源主要成分与功能活性[J].食品工业科技, 2021.
WU P, YAO F, QI X P, et al.Main components and functional activities of Ginkgo biloba[J].Science and Technology of Food Industry, 2021.
[5] ZHANG N N, LAN W Q, WANG Q, et al.Antibacterial mechanism of Ginkgo biloba leaf extract when applied to Shewanella putrefaciens and Saprophytic staphylococcus[J].Aquaculture and Fisheries, 2018, 3(4):163-169.
[6] RAŽNÁ K, SAWINSKA Z, IVANIŠOVÁ E, et al.Properties of Ginkgo biloba L.:Antioxidant characterization, antimicrobial activities, and genomic microRNA based marker fingerprints[J].International Journal of Molecular Sciences, 2020, 21(9):3 087.
[7] HOU J, LUO R, NI H, et al.Antimicrobial potential of kombucha against foodborne pathogens[J].Quality Assurance and Safety of Crops & Foods, 2021, 13(3):53-61.
[8] SREERAMULU G, ZHU Y, KNOL W.Characterization of antimicrobial activity in kombucha fermentation[J].Acta Biotechnologica, 2001, 21(1):49-56.
[9] AL-MOHAMMADI A R, ISMAIEL A A, IBRAHIM R A, et al.Chemical constitution and antimicrobial activity of kombucha fermented beverage[J].Molecules China, 2021, 26(16):5 026.
[10] 高海涛, 韩俊丽, 关道明.大肠杆菌耐药现状的严峻性[J].生命科学, 2017, 29(5):514-520.
GAO H T, HAN J L, GUAN D M.The grim situation of drug resistance in Escherichia coli[J].Chinese Bulletin of Life Sciences, 2017, 29(5):514-520.
[11] 王斌, 林英, 马婧涵, 等.1083株鲍曼不动杆菌临床特点及耐药性分析[J].中国实验诊断学, 2021, 25(8):1 158-1 160.
WANG B, LIN Y, MA J H, et al.Clinical characteristics and drug resistance of 1083 strains of Acinetobacter baumannii[J].Chinese Journal of Laboratory Diagnosis, 2021, 25(8):1 158-1 160.
[12] 汪鹏辉, 张慧霞, 刘斌杰, 等.红茶菌群中菌株相互作用影响菌体生长和代谢[J].微生物学通报, 2021, 48(2):426-436.
WANG P H, ZHANG H X, LIU B J, et al.Interaction of strains in kombucha microbial community affects their growth and metabolism[J].Microbiology China, 2021, 48(2):426-436.
[13] SATI S C, JOSHI S.Antibacterial activities of Ginkgo biloba L.leaf extracts[J].The Scientific World Journal, 2011, 11:2 237-2 242.
[14] BATTIKH H, CHAIEB K, BAKHROUF A, et al.Antibacterial and antifungal activities of black and green kombucha teas[J].Journal of Food Biochemistry, 2013, 37(2):231-236.
[15] SILVA K A, UEKANE T M, DE MIRANDA J F, et al.Kombucha beverage from non-conventional edible plant infusion and green tea:Characterization, toxicity, antioxidant activities and antimicrobial properties[J].Biocatalysis and Agricultural Biotechnology, 2021, 34:102032.
[16] CARDOSO R R, NETO R O, DOS SANTOS D'ALMEIDA C T, et al.Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities[J].Food Research International, 2020, 128:108782.
[17] BHATTACHARYA D, BHATTACHARYA S, PATRA M, et al.Antibacterial activity of polyphenolic fraction of kombucha against enteric bacterial pathogens[J].Current Microbiology, 2016, 73(6):885-896.
[18] ANSARI F, POURJAFAR H, KANGARI A, et al.Evaluation of the glucuronic acid production and antibacterial properties of kombucha black tea[J].Current Pharmaceutical Biotechnology, 2019, 20(11):985-990.
[19] TAO R, WANG C Z, KONG Z W.Antibacterial/antifungal activity and synergistic interactions between polyprenols and other lipids isolated from Ginkgo biloba L.leaves[J].Molecules, 2013, 18(2):2 166-2 182.
[20] CARRATURO A, RAIETA K, TEDESCO I, et al.Antibacterial activity of phenolic compounds derived from Ginkgo biloba sarcotestas against food-borne pathogens[J].British Microbiology Research Journal, 2014, 4(1):18-27.
[21] 陈华海, 赵昌会, 朱家良, 等.银杏双黄酮和银杏内酯B与人体肠道菌群体外互作研究[J].微生物学报, 2021, 61(8):2 413-2 426.
CHEN H H, ZHAO C H, ZHU J L, et al.Study the interactions between ginkgetin and ginkgolide B with human gut microbiota in vitro[J].Acta Microbiologica Sinica, 2021, 61(8):2 413-2 426.
[22] VALIYAN F, KOOHSARI H, FADAVI A.Use of response surface methodology to investigate the effect of several fermentation conditions on the antibacterial activity of several kombucha beverages[J].Journal of Food Science and Technology, 2021, 58(5):1 877-1 891.
[23] VOHRA B M, FAZRY S, SAIRI F, et al.Effects of medium variation and fermentation time on the antioxidant and antimicrobial properties of kombucha[J].Malaysian Journal of Fundamental and Applied Sciences, 2019, 15(2-1):298-302.
[24] SHUKLA S, PARK J, PARK J H, et al.Development of novel Meju starter culture using plant extracts with reduced Bacillus cereus counts and enhanced functional properties[J].Scientific Reports, 2017, 7(1):11409.
[25] GIRI K, SHRESTHA B K, SHAKYA J, et al.Antibacterial effect of green tea extract against multi drug resistant Escherichia coli isolated from urine sample of patients visiting tertiary care hospital of Eastern Nepal[J].International Journal of Applied Sciences and Biotechnology, 2020, 8(1):45-51.
