Antimicrobial and antioxidant activity of lemon balm kombucha
2007
Velicanski, A.S., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Cvetkovic, D.D., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Markov, S.L., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Tumbas, V.T., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Savatovic, S.M., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
Kombucha is a beverage traditionally produced by metabolic activity of yeast 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 volumes.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Matica Srpska Library