Antibacterial activity of Kombucha against Escherichia coli and Staphylococcus aureus and Minas Frescal cheese production with Scoby

Authors

DOI:

https://doi.org/10.33448/rsd-v11i2.25721

Keywords:

Coliforms; Functional ingredient; Gelatinous film; Lactobacilli; Probiotic.

Abstract

Functional ingredients have become common in food products. The fermented Kombucha drink stands out for its probiotic and antimicrobial properties that beneficially contribute to food use. The present study aimed at assessing the antimicrobial activity of Kombucha in experimentally contaminated cheeses. Therefore, Minas Frescal cheeses were prepared, inoculated with Escherichia coli and divided into three treatments:  1) lactic acid bacteria (BioRich®); 2) lactic bacteria (BioRich ®) and 10 g of Scoby (symbiotic culture of bacteria and yeasts); 3) 10 g of Scoby. The gelatinous film (Scoby) was used to produce the Kombucha extract. The experimental design was a 3 x 4 factorial arrangement with three treatments and four evaluation times. Data was analyzed with ANOVA, and treatments means were compared with the Tukey test (p £ 0.05). The parameters of minimum inhibitory concentration, color, texture, pH, acidity, water activity, counting of yeasts, lactobacilli, and total coliforms were evaluated on days 0, 3, 6, and 9 of storage. Antibacterial action of Kombucha was compared against Escherichia coli and Staphylococcus aureus bacteria for minimum inhibitory concentration. Acidity, bacterial counting, yeasts, coliforms, lactobacilli, hardness, and gumminess showed significant changes with the addition of Kombucha to cheeses (p £ 0.05). However, However, the addition of Kombucha to the cheeses did not reduce the coliform content and negatively altered the texture parameters.

References

American Public Health Association (APHA). (2001). Compendium of Methods for the Microbiological Examination of Foods, 4 ed. American Public Health Association, Washington, D. C. 676p.

Brasil, Anvisa. Agência Nacional de Vigilância Sanitária. (2001). Resolução RDC N 12, de 02 de Janeiro de 2001. Regulamento técnico sobre padrões microbiológicos para alimentos. Diário Oficial da União, Brasília. 10: 45-53.

Brasil. Ministério da Agricultura, Pecuária e Abastecimento. (1997). Ordinance N° 352, de 04 de setembro de 1997. Aprova o Regulamento Técnico para Fixação de Identidade e Qualidade de Queijo Minas Frescal. Diário Oficial da União de 08/09/1997, Seção 1. pp: 19684.

Campagnollo, F. B. L. P., Margalho, B. A., Kamimura, M. D., Feliciano, L. Freire, L. S., & Sant’Ana., A. S. (2018). Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses. Food Microbiology. 73: 288-297.

Cardoso, S. B. I. C., Busfield, E., Steiner, & de Oliveira Rosa, T. R. (2018). Avaliação física, química e antimicrobiana da Kombucha Probiótico (Medusomyces gisevii lindau) e análise comparativa com outros probióticos comercializados no Brasil. Nutrição Brasil. 17: 2-8.

Carvalho, J. D. G., Viotto, W. H., & Kuaye A. Y. (2007). The quality of Minas Frescal cheese produced by different technological processes. Food Control, 18: 262-267.

CLSI. Clinical and Laboratory Standards Institute. (2009). Performance Standards for Antimicrobial Disk Susceptibility Test; Approved Standand-Tenth Edition. Wayne, CLSI document M02-A10.

Coelho, R. M. D., Almeida, A., do Amaral, R. Q. G., da Mota, R. N., & de Sousa, P. H. M. (2020). Kombucha. International Journal of Gastronomy and Food Science, 100272.

De Filippis, F., Troise, A. D., Vitaglione P., & Ercolini, D. (2018). Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation. Food Microbiology, 73: 11-16.

Gramza-Michałowska, A., B., Kulczyński, Y., Xindi, & Gumienna, M. (2016). Research on the effect of culture time on the kombucha tea beverage? antiradical capacity and sensory value. Acta Scientiarum Polonorum Technologia Alimentaria, 15: 447-457.

Junior, S. E. B., Miyaoka, M. F., da Luz Costa, J., Benavente, C. A. T., Couto, G. H., & Soccol, C. R. (2012). Inibição do crescimento de bactérias Gram-negativas em microdiluição por tratamento com Nisina e EDTA. J. Journal of Biotechnology and Biodiversity, 3: 127-135.

Lima, A. A., & Cardoso, A. J. V. S. (2019). Qualidade microbiológica de queijo Minas frescal, artesanal, comercializados em feiras livres do Distrito Federal/Microbiological quality of Minas Frescal Cheese, handcrafted, marketed at free fairs of the Federal District. Brazilian Journal of Development, 5(9): 13673-13688.

Magenis, R.B., Prudêncio, E.S., Fritzen-Freire, C.B., Stephan, M.P., do Egito, A.S., Daguer, H., 2014. Rheological, physicochemical and authenticity assessment of Minas Frescal cheese. Food Control, 45, 22-28.

Marsh, A. J., O'Sullivan, O., Hill, C., Ross, R. P., & Cotter, P. D. (2014). Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (Tea fungus) samples. Food Microbiology, 38: 171-178.

Medeiros, S. C. G., & Cechinel-Zanchett, C. C. (2019). Kombucha: efeitos in vitro e in vivo. Infarma-Ciências Farmacêuticas, 31(2): 73-79.

Morales, D. (2020). Biological activities of kombucha beverages: The need of clinical evidence. Trends in Food Science & Technology.

Nguyen, N. K., Dong, N. T. N., & Nguyen, H. T. (2015). Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha. Springerplus, 4(1): 91.

Oliveira, A. M., Kurihara, R. Y., da Silva, F. F., Godoi Silva, F., Júnior, de J. C. R., & Beloti, V. (2017). Condições higiênico-sanitárias da produção de queijos tipo mussarela e minas frescal comercializados no norte do Paraná. Revista do Instituto de Laticínios Cândido Tostes, 72(1): 40-47.

Oliveira, S. P. P., Martins, J. M., Nogueira, C. H., do Vale, R. C., Rodrigues, M. P. J., & Galleti, A. N. (2018). Características físico-químicas de queijo Minas artesanal do Serro fabricados com pingo e com rala. Revista do Instituto de Laticínios Cândido Tostes, 73(4): 235-244.

Tomar, O. (2019). The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese. International Journal of Dairy Technology, 72(2), 218-228.

Vohra, B. M., Fazry, S., Sairi, F., & Babul-Airianah,O. (2019). Effects of medium variation and fermentation time on the antioxidant and antimicrobial properties of Kombucha. Malaysian Journal of Fundamental and Applied Sciences, 15(2-1): 298-302.

Watawana, M. I., Jayawardena, N., Gunawardhana, C. B., & Waisundara, V. Y. (2015). Health, wellness, and safety aspects of the consumption of kombucha. Journal of Chemistry, 1-11.

Wayne, P.A. (2002). NCCLS (National Committee for Clinical Laboratory Standards) Method for dilution antimicrobial susceptibility tests of bacteria that grow aerobically. Approved Standard. M100-S12.

Zacarchenco, P., Trento, F., L., Spadoti, D., Gallina, D., & Silva, A. (2011). Bolores e leveduras em queijos. Revista Leite & Derivados, ano XX, (129): 92-99.

Downloads

Published

28/01/2022

How to Cite

COELHO, E. B. .; SARAIVA, B. B.; RODRIGUES, B. M. .; SILVA JÚNIOR, R. C. da .; CAMPANHOLI, K. da S. S. .; MARICATO, D. M. B.; PINTRO, P. M. .; POZZA, M. S. dos S. Antibacterial activity of Kombucha against Escherichia coli and Staphylococcus aureus and Minas Frescal cheese production with Scoby. Research, Society and Development, [S. l.], v. 11, n. 2, p. e37711225721, 2022. DOI: 10.33448/rsd-v11i2.25721. Disponível em: https://www.rsdjournal.org/index.php/rsd/article/view/25721. Acesso em: 21 jun. 2024.

Issue

Section

Agrarian and Biological Sciences