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Table 1 Antibacterial assay of kombucha fermented by the kombucha layer supplemented with Lactobacillus spp. ( lac1 lac5 )

From: Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha

Diameter of the Halo zone (mm)
  E.c B.c S.t L.m
U.tea 0 0 0 0
O.cul 5.50 ± 0.7 1.75 ± 1.0 7.05 ± 0.6 3.75 ± 0.3
Lac1 6.75 ± 1.0 3.50 ± 0.7 7.50 ± 0.7 7.00 ± 0.7
Lac2 4.50 ± 0.7 4.50 ± 1.4 3.00 ± 2.8 5.75 ± 0.7
Lac3 8.50 ± 0.7 6.75 ± 1.0 9.15 ± 0.5 9.00 ± 0.7
Lac4 2.00 ± 1.4 6.25 ± 0.3 5.75 ± 0.3 7.50 ± 0.7
Lac5 6.50 ± 0.7 3.25 ± 0.3 6.75 ± 0.3 6.00 ± 1.4
  1. U.tea: unfermented sweetened black tea; O.cul: original culture from the fermentation of sweetened black tea only (kombucha layer). L.m: Listeria monocytogenes ATCC 19111, E.c: Escherichia coli ATCC 8739, S.t: Salmonella typhimurium ATCC 14028, B.c: Bacillus cereus ATCC 11778.