Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation

Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation

Abstract Kombucha tea is a fermented tea that produced by acetic acid bacteria and yeast. In this study, the kombucha tea from white, green and black tea was studied for its microbial composition, chemical profile, and biological activities during 15-day fermentation period. HPLC analysis revealed k...

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Bibliographic Details
Main Authors: Nitsanat Cheepchirasuk, Thida Kaewkod, Sureeporn Suriyaprom, Varachaya Intachaisri, Pornpimon Ngamsaard, Yingmanee Tragoolpua
Format: Article
Language:English
Published: Nature Portfolio 2025-06-01
Series:Scientific Reports
Subjects:
Kombucha tea
Fermentation
Antioxidation
Anti-inflammatory
Pathogenic bacteria
Online Access:https://doi.org/10.1038/s41598-025-03545-z
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https://doi.org/10.1038/s41598-025-03545-z

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