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Acta periodica technologica
2007, iss. 38, pp. 165-172
article language: English
document type: Original Scientific Paper
doi:10.2298/APT0738165V


Antimicrobial and antioxidant activity of lemon balm Kombucha
University of Novi Sad, Faculty of Technology

e-mail: sanja@tehnol.ns.ac.yu

Abstract

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

References

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