Determination of Potential Antimicrobial Activities of some Local Berries Fruits in Kombucha Tea Production

Akarca, Gökhan

doi:10.1590/1678-4324-2021210023

Gökhan Akarca ^**Correspondence: gakarca@aku.edu.tr; Tel.: +90-272-2182300 (G.A.).

Afyon Kocatepe University, Engineering Faculty, Food Engineering Department, Afyonkarahisar, Turkey.

http://orcid.org/0000-0002-5055-2722

*Correspondence: gakarca@aku.edu.tr; Tel.: +90-272-2182300 (G.A.).

Editor-in-Chief:

Alexandre Rasi Aoki

Associate Editor:

Jane Manfron Budel

Figures (6)
Tables (7)

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Figure 1
The variation of the water activity values of the samples depending on the storage time and the variation of the water activity depending on the samples and the storage time. Black Tea: BT, Raspberry: RB, Blackberry: BB, Red Goji Berry: GB.

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Figure 2
Variation of pellicle biomass weight based on storage time and variation of pellicle biomass weight based on samples and storage time. Black Tea: BT, Raspberry: RB, Blackberry: BB, Red Goji Berry: GB.

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Figure 3
The variation of L* values of the samples depending on the storage time and the change of the L* value depending on the samples and fermentation time. Black Tea: BT, Raspberry: RB, Blackberry: BB, Red Goji Berry: GB.

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Figure 4
The variation of a* values of the samples depending on the storage time and the change of the a* value depending on the samples and fermentation time. Black Tea: BT, Raspberry: RB, Blackberry: BB, Red Goji Berry: GB.

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Figure 5
The variation of b* values of the samples depending on the storage time and the change of the b* value depending on the samples and fermentation time. Black Tea: BT, Raspberry: RB, Blackberry: BB, Red Goji Berry: GB.

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Figure 6
Sensory analysis results of the samples as a result of fermentation and analysis and variation of sensory analysis results depending on the sample type Black Tea: BT, Raspberry: RB, Blackberry: BB, Red Goji Berry: GB, <3: Unacceptable, 3-4: Weakly, 5-6: Acceptable 7-8: Very Good 9-10: Perfect.

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Table 1
Physicochemical analysis results of samples.

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Table 2
Microbiological analysis results of samples.

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Table 3
Mineral substance values (mg/kg) of the samples at the end of fermentation.

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Table 4
Phenolic content of the samples at the end of the fermentation period (mg/100g).

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Table 5
Antimicrobial effects of the kombucha tea samples (mm zone diameter).

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Table 6
MIC and MBC values (mg/L) of Kombucha tea samples on microorganisms used in the research (mg/L).

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Table 7
MIC and MFC values (mg/L) of Kombucha tea samples on microorganisms used in the research (mg/L).

	%Brix	Titration Acidity (%)	Viscosity(cP)
Samples (S)
BT	5.55±2.30^a	12.27±0.24^d	47.00±11.46^c
RB	7.25±3.40^a	14.88±1.05^b	55.50±10.30^ab
BB	9.63±3.09^a	16.16±1.82^a	61.50±7.39^a
GB	6.75±2.99^a	14.18±0.38^c	52.00±11.56^bc
P Value	0.238	<0.0001	0.005
Fermentation Time (FT)
0	7.90±4.37^a	13.29±0.80^d	64.00±6.05a
7	7.55±3.45^a	14.09±1.26^c	60.00±7.17a
14	7.03±2.80^a	14.71±1.76^b	47.50±9.61b
21	6.70±2.35^a	15.40±2.36^a	44.50±8.12b
P Value	0.927	<0.0001	<0.0001
S x FT
BT x 0	6.10±3.00^a	12.05±0.15^h	58.00±4.00^abcd
RB x 0	8.00±5.00^a	13.53±0.21^g	66.00±4.00^a
BB x 0	10.00±4.00^a	13.86±0.13^fg	68.00±2.00^a
GB x 0	7.50±3.00^a	13.73±0.20^g	64.00±6.00^ab
BT x 7	5.70±2.00^a	12.26±0.21^h	54.00±8.00^abcde
RB x 7	7.60±3.00^a	14.56±0.15^e	62.00±3.00^abc
BB x 7	9.80±2.00^a	15.46±0.19^d	66.00±3.00^a
GB x 7	7.10±4.00^a	14.06±0.11^efg	58.00±4.00^abcd
BT x 14	5.30±1.00^a	12.36±0.19^h	40.00±6.00^ef
RB x 14	6.90±2.00^a	15.23±0.18^d	48.00±5.00^bcdef
BB x 14	9.50±3.00^a	16.89±0.16^b	58.00±6.00^abcd
GB x 14	6.40±2.00^a	14.37±0.16^ef	44.00±6.00^def
BT x 21	5.10±2.00^a	12.42±0.12^h	36.00±2.00^f
RB x 21	6.50±1.00^a	16.19±0.14^c	46.00±2.00^cdef
BB x 21	9.20±2.00^a	18.42±0.24^a	54.00±4.00^abcde
GB x 21	6.00±1.00^a	14.57±0.13^e	42.00±5.00^def
P Value	1.000	<0.0001	0.992

	TAMB Count	Yeast/Mold Count	Osmophilic Yeast Count	L/S Species Bacteria	Lactic Acid Bacteria	Acetic Acid Bacteria
Samples (S)
BT	3.47±0.59^a	5.02±0.30^a	4.40±0.43^c	3.19±0.65^c	3.26±0.66^c	3.79±0.91^d
RB	3.19±0.67^ab	4.89±0.36^a	4.79±0.48^ab	3.67±0.68^ab	3.60±0.64^ab	4.90±1.32^b
BB	3.03±0.66^b	4.82±0.39^a	5.00±0.55^a	3.84±0.70^a	3.82±0.66^a	5.57±1.55^a
GB	3.30±0.65^ab	4.93±0.33^a	4.62±0.40^bc	3.46±0.65^bc	3.44±0.65^bc	4.42±1.19^c
P Value	0.045	0.587	0.008	0.002	0.06	<0.0001
Fermentation Time (FT)
0	3.97±0.26^a	5.19±0.20^a	4.18±0.27^c	2.79±0.21^d	2.59±0.30^c	3.24±0.34^d
7	3.55±0.28^b	5.08±0.19^ab	4.56±0.33^b	4.39±0.36^a	3.52±0.33^b	4.02±0.75^c
14	2.99±0.27^c	4.83±0.25^bc	4.89±0.39^a	3.68±0.32^b	3.88±0.27^a	5.19±0.88^b
21	2.47±0.30^d	4.55±0.28^c	5.18±0.35^a	3.29±0.46^c	4.12±0.31^a	6.23±0.98^a
P Value	<0.0001	0.002	<0.0001	<0.0001	<0.0001	<0.0001
S x FT
BT x 0	4.13±0.17^a	5.21±0.18^a	3.96±0.28^f	2.63±0.10^h	2.32±0.22^g	2.87±0.19^h
RB x 0	3.96±0.23^ab	5.19±0.21^ab	4.25±0.18^def	2.85±0.21^gh	2.68±0.12^fg	3.35±0.15^gh
BB x 0	3.77±0.22^abc	5.17±0.20^ab	4.31±0.19^def	2.97±0.11^fgh	2.85±0.24^efg	3.56±0.21^fg
GB x 0	4.03±0.18^a	5.20±0.16^a	4.18±0.19^ef	2.72±0.13^h	2.51±0.19^g	3.16±0.23^gh
BT x 7	3.74±0.26^abc	5.16±0.20^ab	4.26±0.21^def	4.02±0.23^bcd	3.21±0.16^def	3.16±0.23^gh
RB x 7	3.49±0.17^abcd	5.06±0.18^abc	4.65±0.23^bcdef	4.51±0.18^ab	3.59±0.18^bcd	4.25±0.18^e
BB x 7	3.34±0.24^bcde	4.98±0.18^abc	4.85±0.22^abcde	4.72±0.22^a	3.86±0.20^abc	4.98±0.19^d
GB x 7	3.61±0.20^abcd	5.11±0.13^ab	4.46±0.21^cdef	4.32±0.24^abc	3.42±0.23^cde	3.67±0.14^efg
BT x 14	3.21±0.20^cde	4.94±0.24^abc	4.52±0.25^cdef	3.41±0.18^defg	3.64±0.18^bcd	4.15±0.15^ef
RB x 14	2.94±0.18^defg	4.81±0.21^abc	4.98±0.28^abcd	3.76±0.27^cde	3.96±0.22^abc	5.42±0.23^cd
BB x 14	2.79±0.16^efgh	4.74±0.23^abc	5.27±0.25^ab	3.99±0.14^bcd	4.12±0.17^ab	6.33±0.22^b
GB x 14	3.05±0.24^def	4.86±0.19^abc	4.79±0.16^bcde	3.55±0.17^def	3.81±0.14^abcd	4.87±0.16^d
BT x 21	2.78±0.18^efgh	4.75±0.21^abc	4.85±0.18^abcde	2.69±0.25^h	3.86±0.19^abc	4.96±0.26^d
RB x 21	2.37±0.21^gh	4.49±0.23^bc	5.26±0.24^ab	3.54±0.22^def	4.16±0.26^ab	6.59±0.28^b
BB x 21	2.21±0.13^h	4.38±0.22^c	5.56±0.20^a	3.67±0.25^de	4.43±0.12^a	7.39±0.13^a
GB x 21	2.52±0.21^fgh	4.56±0.25^abc	5.06±0.11^abc	3.25±0.12^efgh	4.02±0.18^abc	5.98±0.20^bc
P Value	1.000	1.000	0.997	0.892	1.000	0.038

Sample	Minerals (mg/kg)
Sample	Calcium (Ca)	Potassium (K)	Magnesium (Mg)	Phosphorus (P)	Copper (Cu)
BT	0.00±0.00^c	8498.12±123.41^b	763.36±0.65^a	5461.19±116.12^a	10.21±0.12^a
RB	236.47±23.14^b	1486.32±112.25^c	149.23±33.41^b	197.52±25.78^c	0.16±0.08^c
BB	271.45±33.14^b	1487.52±123.41^c	236.41±28.14^b	169.45±25.42^c	0.87±0.12^c
GB	998.19±54.23^a	12421.52±153.42^a	765.12±42.13^a	976.36±52.31^b	9.12±0.41^b
Sample	Manganese (Mn)	Iron (Fe)	Zinc (Zn)	Sodium (Na)
BT	156.32±33.12^a	99.24±22.13^a	15.49±0.16^a	296.36±0.12^a
RB	3.97±0.13^b	6.49±0.21^b	0.97±0.15^d	0.00±0.00^b
BB	26.12±0.54^b	9.85±0.33^b	2.12±0.12^c	0.00±0.00^b
GB	4.23±0.25^b	43.12±19.63^ab	6.58±0.26^b	0.00±0.00^b

Phenolics (mg/100g)	Samples
Phenolics (mg/100g)	Black Tea	Raspberry Tea	Blackberry Tea	Red Goji Berry Tea
Gallic Acid	6.50±0.29^b	1.85±0.12^c	0.64±0.19^d	40.44±0.48^a
Coumaric Acid	0.00±0.00^b	3.76±0.34^a	0.00±0.00^b	0.63±0.18^b
Chlorogenic Acid	0.95±0.15^b	0.22±0.11^c	0.00±0.00^c	3.19±0.24^a
Catechin	21.13±0.33^c	58.34±0.69^b	92.38±0.38^a	21.07±0.34^c
Kaempferol	0.00±0.00^b	0.27±0.12^a	0.00±0.00^b	0.00±0.00^b
Quercetin	0.00±0.00^b	0.65±0.11^a	0.00±0.00^b	0.00±0.00^b
Epicatechin	1.47±0.17^b	6.99±0.21^a	0.00±0.00^c	0.00±0.00^c
Epigallocatechin	2.58±0.23^b	5.92±0.23^a	0.00±0.00^c	0.00±0.00^c
Ellagic acid	0.00±0.00^b	0.00±0.00^b	1.29±0.24^a	0.00±0.00^b
Gallocatechin	19.15±0.56^a	0.00±0.00^b	0.96±0.15^b	0.00±0.00^b
Syringic acid	0.00±0.00^b	0.00±0.00^b	1.91±0.22^a	0.00±0.00^b
Salicylic acid	0.00±0.00^b	0.00±0.00^b	17.64±0.42^a	0.00±0.00^b
Protocatechuic acid	0.00±0.00^b	0.00±0.00^b	0.00±0.00^b	14.75±0.39^a
Vanillic acid	0.00±0.00^b	0.00±0.00^b	0.00±0.00^b	4.19±0.17^a
Caffeic acid	0.00±0.00^b	0.00±0.00^b	0.00±0.00^b	7.18±0.26^a
Ferulic acid	0.00±0.00^b	0.00±0.00^b	0.00±0.00^b	0.70±0.12a
Rutin	2.18±0.19^a	0.00±0.00^b	0.00±0.00^b	0.43±0.14^b
Caffeine	20.18±0.86^a	0.00±0.00^b	0.00±0.00^b	0.00±0.00^b

Microorganism	Samples
Microorganism	Black Tea	Raspberry	Blackberry	Red Goji Berry
Escherichia coli O157:H7	13.32±0.15^Ca	16.38±0.14^Bd	18.44±0.15^Ae	16.25±0.19^Bc
Staphylococcus aureus	12.64±0.17^Db	18.45±0.23^Bb	24.36±0.21^Aa	17.49±0.23^Cb
Salmonella enterica	13.37±0.16^Da	19.36±0.12^Ba	21.33±0.18^Ab	18.25±0.15^Ca
Enterococcus faecalis	11.26±0.19^Dc	17.52±0.17^Bc	19.28±0.16^Ad	16.24±0.26^Cc
Vibrio vulnificus	13.39±0.21^Da	16.59±0.15^Bd	19.61±0.22^Ad	15.32±0.17^Cd
Bacillus cereus	12.54±0.23^Db	16.04±0.19^Bd	20.48±0.1^Ac	14.25±0.14^Ce
Listeria monocytogenes	10.13±0.12^Dd	14.26±0.15^Be	15.36±0.21^Af	13.23±0.21^Cf
Aspergillus fumigatus	8.16±0.13^Ce	11.22±0.12^Bd	12.25±0.13^Ae	11.51±0.15^Bc
Penicillium chrysogenum	9.57±0.15^Ccd	10.12±0.13^Ce	15.96±0.17^Ad	11.26±0.23^Bc
Byssochlamys fulva	10.16±0.14^Db	13.02±0.16^Cb	18.28±0.15^Ac	14.23±0.12^Ba
Mucor ramosissimus	10.54±0.19^Cab	13.27±0.14^Bb	18.92±0.19^Ab	12.91±0.19^Bb
Rhizopus nigricans	10.02±0.21^Dbc	14.23±0.19^Ba	20.53±0.21^Aa	11.42±0.16^Cc
Cladosporium sphaerospermum	11.03±0.18^Da	12.41±0.21^Bc	17.86±0.12^Ac	10.19±0.14^Cd
Geotrichum candidum	9.23±0.12^Cd	10.89±0.16^Bd	16.37±0.22^Ad	11.56±0.12^Bc

Bacteria	Samples
	Black Tea		Raspberry
	MIC	MBC	MIC	MBC
Escherichia coli O157:H7	0.188±0.02^Ac	0.125±0.03^Ac	0.188±0.03^Aab	0.125±0.02^Aa
Staphylococcus aureus	0.281±0.03^Abc	0.188±0.05^Abc	0.070±0.02^Bcd	0.047±0.01^Ba
Salmonella enterica	0.281±0.04^Abc	0.188±0.04^Abc	0.047±0.02^Bd	0.031±0.01^Ba
Enterococcus faecalis	0.375±0.05^Ab	0.250±0.02^Ab	0.094±0.04^Bbcd	0.047±0.00^Ba
Vibrio vulnificus	0.281±0.02^Abc	0.188±0.02^Abc	0.141±0.03^BCbc	0.094±0.03^BCa
Bacillus cereus	0.281±0.05^Abc	0.188±0.01^Abc	0.188±0.05^ABab	0.125±0.03^ABa
Listeria monocytogenes	0.563±0.04^Aa	0.375±0.03^Aa	0.281±0.02^Ba	0.125±0.05^Ba
Bacteria	BlackBerry		Red Goji Berry
Bacteria	MIC	MBC	MIC	MBC
Escherichia coli O157:H7	0.070±0.02^Bb	0.047±0.03^Aa	0.188±0.02^Aab	0.125±0.02^Aab
Staphylococcus aureus	0.023±0.01^Bb	0.016±0.00^Ba	0.094±0.03^Bb	0.063±0.03^Bb
Salmonella enterica	0.035±0.02^Bb	0.023±0.00^Ba	0.070±0.01^Bb	0.047±0.04^Bb
Enterococcus faecalis	0.035±0.03^Bb	0.031±0.02^Ba	0.141±0.04^Bab	0.094±0.02^Bb
Vibrio vulnificus	0.047±0.02^Cb	0.023±0.01^Ca	0.188±0.05^ABab	0.125±0.01^ABab
Bacillus cereus	0.070±0.01^Bb	0.031±0.03^Ca	0.188±0.05^ABab	0.125±0.02^ABab
Listeria monocytogenes	0.188±0.00^Ba	0.063±0.04^Ba	0.281±0.06^Ba	0.188±0.03^Ba

Mold	Samples
	Black Tea		Raspberry
	MIC	MFC	MIC	MFC
Aspergillus fumigatus	0,750±0.04^Aa	0,500±0.05^Aa	0,375±0.03^Bb	0,250±0.04^Bb
Penicillium chrysogenum	0,563±0.05^Ab	0,375±0.03^Ab	0,563±0.03^Aa	0,375±0.03^Aa
Byssochlamys fulva	0,563±0.03^Ab	0,375±0.02^Ab	0,281±0.04^Bbc	0,188±0.03^Bbc
Mucor ramosissimus	0,375±0.04^Ac	0,250±0.02^Ac	0,188±0.03^BCcd	0,125±0.03^BCc
Rhizopus nigricans	0,563±0.03^Ab	0,375±0.03^Ab	0,141±0.03^Cd	0,094±0.04^BCc
Cladosporium sphaerospermum	0,375±0.02^Ac	0,250±0.02^Ac	0,281±0.02^Abc	0,188±0.04^Abc
Geotrichum candidum	0,563±0.03^Ab	0,375±0.03^Ab	0,375±0.02^Bb	0,250±0.02^Bb
Mold	Blackberrry		Red Goji Berry
Mold	MIC	MFC	MIC	MFC
Aspergillus fumigatus	0,281±0.03^Ba	0,188±0.03^Ba	0,281±0.02^Bab	0,188±0.03^Bab
Penicillium chrysogenum	0,094±0.01^Bb	0,063±0.01^Cb	0,375±0.03^Ca	0,250±0.02^Ba
Byssochlamys fulva	0,070±0.00^Cbc	0,047±0.02^Cb	0,188±0.01^Bb	0,125±0.04^BCb
Mucor ramosissimus	0,070±0.00^Cbc	0,047±0.02^Cb	0,281±0.04^ABab	0,188±0.02^ABab
Rhizopus nigricans	0,035±0.00^Cc	0,023±0.03^Cb	0,281±0.05^Bab	0,188±0.01^aBb
Cladosporium sphaerospermum	0,070±0.00^Bbc	0,047±0.02^Bb	0,375±0.05^Aa	0,250±0.04^Aa
Geotrichum candidum	0,094±0.02^Cb	0,063±0.01^Cb	0,281±0.06^Bab	0,188±0.03^Bab

[1] *Correspondence: gakarca@aku.edu.tr; Tel.: +90-272-2182300 (G.A.).

Brasil

Brasil

Determination of Potential Antimicrobial Activities of some Local Berries Fruits in Kombucha Tea Production

HIGHLIGHTS

Abstract