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.
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