Antimicrobial Activity in Kombucha Fermentation Broth

• 作者: FAN Hai-tao LI Xiao-rui WANG Meng-jun WANG Xiao-jie WANG Ya-ping YANG Guo-wei ZHANG Hu-cheng
• 来源期刊: 中国食品科学：英文版
• 学科: 农学
• 关键词: 抗菌活性 发酵液 红茶菌 抗菌蛋白质 金黄色葡萄球菌 蛋白酶处理 细胞浓度 pH值
• 年，卷（期）: 2012,（1）
• 页码范围: 31-33
• 页数: 3页
• 分类号: S859.796

摘要

[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity.[Method] The effects of different cultivation time on cell concentration,pH,total protein concentration and inhibition zone were studied.The fermentation broth of Kombucha on the sixth day was adjusted to different pH.Fermentation broth treated with protease was put into the plates of Escherichia coli,Bacillus cereue and Staphylococcus aureus as control,as well as ampenicilin.The zone of broth inhibition was measured.[Result] The concentration of general protein was of positive relevance to the antimicrobial activity of Kombucha fermentation broth.The zone of inhibition decreased with rising pH and was the lowest when pH was 7.Later,as pH increasing,it enlarged.The inhibition effect of processed protease reduced remarkably.[Conclusion] The fermentation broth of Kombucha revealed antimicrobial proteins.