Humboldt Journal of Microbiology


The antimicrobial properties of kombucha are not well understood, but it is believed that they can be used against foodborne pathogens. In this study, its effectiveness was tested against two common food-borne and one yeast pathogens (E. coli, S. aureus, and C. auris). Three popular store-bought kombuchas (GT Synergy, Moss Beach, and Health-Aide Raw) and one home-brewed kombucha were used to study the antimicrobial properties of kombucha. Several nutrient broth tubes were individually inoculated with the microbes in question and were treated with kombucha (Figures 1-3). There were indications of bacteria settling at the bottom of all tubes except the three control samples (E. coli, S. aureus, and C. auris) that had no kombucha added. A white layer of pellicle (a byproduct of kombucha fermentation) was present on all three GT kombucha samples. The results indicate that homebrewed kombucha was more successful at inhibiting the growth of the chosen microorganisms when compared to the three store-bought versions. Related studies are important as kombucha is shelf stable on its own and has the potential to be used as a food preservative as well as an aid in the maintenance of our gut microbiome.

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