Antimicrobial and antioxidant activity of lemon balm Kombucha

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-diphenyt-2-picrythydrazyl 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 activiry than tea sample for all applied sample volumes.