THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR | Zendy

Cem Karagözlü | Zendy; Gülfem Ünal | Zendy; Ayşe Sibel Akalın | Zendy; Ecem Akan | Zendy; Özer Kınık | Zendy

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THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR

Author(s) -

Cem Karagözlü,

Gülfem Ünal,

Ayşe Sibel Akalın,

Ecem Akan,

Özer Kınık

Publication year - 2018

Publication title -

food and health

Language(s) - English

Resource type - Journals

ISSN - 2602-2834

DOI - 10.3153/fh18012

Subject(s) - antimicrobial , black tea , kefir , green tea , traditional medicine , food science , medicine , chemistry , biology , microbiology and biotechnology , bacteria , lactic acid , genetics

The influence of supplementation with green and black tea on microbiological properties and antimicrobial activities of kefir was investigated during 21 days of storage. The samples supplemented with 2% either green or black tea had higher viable counts of both kefir cultures than those of supplemented with the ratio of 4%. Both green and black tea extracts showed antimicrobial activity on Escherichia coli, Bacillus cereus, Staphylococcus aureus, Candida albicans however this effect was detected higher in samples containing

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