publication . Article . 2007

Antimicrobial and antioxidant activity of lemon balm Kombucha

Aleksandra Velicanski; Dragoljub Cvetkovic; Sinisa Markov; Vesna Tumbas; Sladjana Savatovic;
Open Access English
  • Published: 01 Jan 2007 Journal: Acta Periodica Technologica (issn: 1450-7188, Copyright policy)
  • Publisher: Faculty of Technology, Novi Sad
Abstract
Kombucha is a beverage traditionally produced by metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm kombucha as well as of particular control samples was determined by agar-well diffusion method. Antioxidant activity on stable 1,1-diphenyl-2-picrylhydrazyl radicals of lemon balm kombucha and lemon balm tea was determined by electron spin resonance spectroscopy. Acetic acid, Kombucha samples and heat-denaturated kombucha showed significant antimicrobial activity against bacteria. However, there was no activity against yeasts and moulds. Kombucha showed higher antioxidant activity than tea sample for all applied sample ...
Subjects
free text keywords: antimicrobial activity, antioxidant activity, lemon balm kombucha, Technology (General), T1-995, Food science, Acetic acid bacteria, biology.organism_classification, biology, Lemon balm, Biochemistry, Acetic acid, chemistry.chemical_compound, chemistry, Antimicrobial, Antioxidant, medicine.medical_treatment, medicine, Kombucha, Bacteria, Metabolic activity
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publication . Article . 2007

Antimicrobial and antioxidant activity of lemon balm Kombucha

Aleksandra Velicanski; Dragoljub Cvetkovic; Sinisa Markov; Vesna Tumbas; Sladjana Savatovic;