P. Ponmurugan¹, and T. Muthumani², R

1. School of Biotechnology, K.S.R. College of Technology, Tiruchengode – 637 209, Namakkal District, Tamilnadu. India.

Abstract

Around the world, kombucha tea (KT), one of the numerous traditional fermented foods, is a well-liked health beverage. Before introducing KT culture mass for fermentation, various white sugar concentrations, ranging from 2 to 10%, were added to the black tea. In a similar vein, attempts were made to prepare KT using varying concentrations of tea dhool (1–5%). The results showed that the addition of different amounts of sugar and tea dhool increased the dry matter production of KT. It was discovered that the ideal concentrations of sugar and tea dhool were 6-8% and 3-4%, respectively. The biochemical components of black tea brews and KT were examined and contrasted. It was shown that practically all of the biochemical components of black tea brews and KT did not differ significantly. When KT was compared to black tea, it was discovered that it had more volatile flavourings including arubigins and flavonoids, proteins, polyphenols, and catechins, as well as caffeine. Furthermore, an endeavour was undertaken to examine the antibacterial efficacy of KT against certain human pathogenic microorganisms. KT demonstrated potent effects on Aeromonas hydrophila, Salmonella typhimurium, and Escherichia coli. This suggests that KT contains antibacterial substances. According to the current study, KT might be a healthy beverage for people.

Introduction

As the most widely consumed hot beverage worldwide, tea (Camellia sinensis (L.) O.Kuntz) is also one of the most significant plantation crops. The most popular stimulant in the world is tea, which is made from the dried and meticulously processed leaves of the tea plant. The interplay of intricate metabolic processes that take place in the leaves during processing is primarily responsible for variations in the taste components and quality of tea decoction. While it's generally believed that the type of black tea affects the scent and quality differences, preparation and manufacturing methods have also been found to play a significant role (Pauline et al., 2001).

Of the various tea varieties—black tea (CTC, orthodox), green tea, oolong tea, lemon/zinger/barley tea, instant tea, and kombucha tea—kombucha tea (KT) is particularly significant in the treatment of various human ailments because it secretes an extensive range of secondary metabolites (Yang et al., 2002). In a zoogleal mat that must be cultivated in sugared black tea, acetic acid bacteria (Acetobacter xylinum or Acetobacter xylinoides) and osmophilic yeasts (Saccharomyces ludwigii, Zygosaccharomyces rouxii or Schizosaccharomyces pombe, etc.) grow symbiotically. Gluconic, glucoronic, lactic, acetic, malic, tartaric, malonic, citric, oxalic, succinic, pyruvic, usnic acid, ethanol, purines, lipids, amino acids, water-soluble vitamins, monosaccharides, proteins, vitamins, and antibiotically active substances are just a few of the many metabolites that the KT culture can produce as it grows (Loncar et al., 2000, Qin et al., 2000, Petrovic and Loncar, 1996).

According to Sreeramulu et al. (2000), the International Agency for Research on Cancer working group concluded in 1989 that there is sufficient data to support anticarcinogenicity in humans. KT is a well-liked health drink that is employed as an alternate form of treatment. It is said to offer both preventative and therapeutic effects, and it is ingested in many parts of the world (Blanc, 1996). Antioxidant compounds such as epigallo catechin gallate (EGCG), epigallo catechin (EGC), epicatechin gallate (ECG), and epicatechin (EC) have been shown to lower blood pressure and cholesterol, regulate appetite, control blood sugar in diabetics, and relieve bronchitis and asthma (Dufresne and Faenwork, 2000).

Conclusions

It was determined whether KT had any antibacterial activity against a variety of harmful microbes. According to the findings, KT was found to be susceptible to Salmonella typhi, Pseudomonas aeurginosa, Escherichia coli, Klebsiella species, and Listeria monocytogenes. Aeromonas hydrophila and Staphylococcus aureus were also discovered to be somewhat sensitive. E was the target of KT's strongest effects. coli, Aeromonas hydrophila, and Salmonella typhimurium in contrast to black tea. However, in terms of growth inhibition, Shigella sonnei and Bacillus amyloliguefaciens were not susceptible to KT. This suggests that KT contains antibacterial substances besides acetic acid and big proteins (Table 4). According to Yang et al. (2002), there was a substantial antibacterial activity against both gramme positive and gramme negative pathogenic organisms in the fermented samples with a total acid concentration of 33 g/L. However, after kombucha has taken root, it is safe to eat for humans.

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