Evaluation of the antibacterial effect of a beneficial compound based on the probiotic kombucha and honey

Authors

1 5- Student Research Committee, Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

2 Department of Agriculture, Payame Noor University

3 Instructor of Agriculture Department, Payame Noor University, Tehran, Iran

4 Ph.D in Plant breeding, Department of Agronomy and Plant breeding, Faculty of Science and Agriculture Engineering, Razi University, Kermanshah, I.R. Iran

Abstract

Kombucha is a natural compound in traditional Chinese medicine that has been used for a long time and consists of a number of beneficial bacteria and yeasts that have recently been used in the production of health drinks. Also, honey has been used for a long time and its medicinal and healing properties have been proven in the distant past. In this study, Antibacterial effect of a combination of kombucha and honey in a ratio of 1 to 5 were studied on a number of food microorganisms (Pseudomonas aeruginosa, Staphylococcus aureus and Escherichia coli, Enterococcus faecalis) in 7 concentrations (2, 4, 8, 16, 32, 64, 128 and 256 mg/milliliter) and 4 replications. In this study, the disk diffusion method was used to measure the growth zone and the minimum inhibitory growth concentration (MIC) of bacteria without turbidity of the extracts was tested to test the inhibitory growth concentration and determine the minimum lethal concentration (MBC) of bacteria with Muellar Hintone Agar. The results showed that the highest antibacterial effect among gram-positive and gram-negative bacteria was on Enterococcus faecalis and Escherichia coli at two concentrations of 128 and 256 mg/ml. In addition, the lethal effect was incremental. Also the highest antimicrobial effect of honey as a control was observed against Escherichia coli and Pseudomonas aeruginosa (19 mm).

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