doiSerbia

Antimicrobial and antioxidant activity of lemon balm Kombucha

Velićanski Aleksandra S. (Faculty of Technology, Novi Sad)
Cvetković Dragoljub D. (Faculty of Technology, Novi Sad)
Markov Siniša L. (Faculty of Technology, Novi Sad)
Tumbas Vesna T. (Faculty of Technology, Novi Sad)
Savatović Slađana M. (Faculty of Technology, Novi Sad)

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 volumes.

Keywords: antimicrobial activity, antioxidant activity, lemon balm kombucha