Open AccessThe Rhythmic Growth Pattern of Microbes is Antithetical to Antioxidant Activity of Kombucha: A New Finding in Food Biochemistry
Author(s) -
Soumya Majumder,
Arindam Ghosh,
Sourav Chakraborty,
Malay Bhattacharya
Publication year - 2021
Publication title -
asian journal of biochemistry, genetics and molecular biology
Language(s) - English
Resource type - Journals
ISSN - 2582-3698
DOI - 10.9734/ajbgmb/2021/v8i230188
Subject(s) - fermentation , antioxidant , food science , dpph , bacteria , probiotic , chemistry , fermentation in food processing , health benefits , bacterial growth , biology , biochemistry , lactic acid , traditional medicine , medicine , genetics
Background: Kombucha is a traditional, popular and probiotic health drink having strong antioxidant properties. Involvement of various bacteria and yeasts in kombucha fermentation have been previously described by several scientists. In this research, we aimed to determine the growth pattern of microbes involved in kombucha fermentation, using the orthodox turbidimetric method and a simultaneous determination of antioxidant activity regularly.
Methods: This experiment was designed in a simple way to evaluate the interrelation between growth of microbes involved in kombucha fermentation and the rate of release of antioxidant molecules using spectrophotometric growth study and DPPH free radical scavenging assay.
Results: In this research, some new characteristics of kombucha have been found regarding microbial fermentation. Moreover, we prepared broths using different types of sugars as carbon source for a comparative analysis.
Significance: In all the broths, it was found that there is a negative correlation between rhythmic microbial growth pattern and antioxidant activity which is definitely a new finding in food science.