The Rhythmic Growth Pattern of Microbes is Antithetical to Antioxidant Activity of Kombucha: A New Finding in Food Biochemistry
Soumya Majumder
Department of Tea Science, Molecular Biology and Tissue Culture Laboratory, University of North Bengal, Siliguri 734013, India.
Arindam Ghosh
Department of Tea Science, Molecular Biology and Tissue Culture Laboratory, University of North Bengal, Siliguri 734013, India.
Sourav Chakraborty
Department of Tea Science, Molecular Biology and Tissue Culture Laboratory, University of North Bengal, Siliguri 734013, India.
Malay Bhattacharya *
Department of Tea Science, Molecular Biology and Tissue Culture Laboratory, University of North Bengal, Siliguri 734013, India.
*Author to whom correspondence should be addressed.
Abstract
Background: Kombucha is a traditional, popular and probiotic health drink having strong antioxidant properties. Involvement of various bacteria and yeasts in kombucha fermentation have been previously described by several scientists. In this research, we aimed to determine the growth pattern of microbes involved in kombucha fermentation, using the orthodox turbidimetric method and a simultaneous determination of antioxidant activity regularly.
Methods: This experiment was designed in a simple way to evaluate the interrelation between growth of microbes involved in kombucha fermentation and the rate of release of antioxidant molecules using spectrophotometric growth study and DPPH free radical scavenging assay.
Results: In this research, some new characteristics of kombucha have been found regarding microbial fermentation. Moreover, we prepared broths using different types of sugars as carbon source for a comparative analysis.
Significance: In all the broths, it was found that there is a negative correlation between rhythmic microbial growth pattern and antioxidant activity which is definitely a new finding in food science.
Keywords: Kombucha, tea, fermentation, antioxidant