Determination of Potential Antimicrobial Activities of some Local Berries Fruits in Kombucha Tea Production
Gökhan Akarca
Abstract
HIGHLIGHTS Kombucha is a tea formed by symbiotic combination of bacteria and yeasts. Kombucha teas produced with blackberry, raspberry, and red goji berry. Tea samples produced with blackberry were the most appreciated ones in all criteria. Potassium, magnesium, catechin and gallic acid were detected in all samples.
Topics & Concepts
Gallic acidFood scienceBlowing a raspberryAntimicrobialBerryChemistryCatechinTraditional medicinePolyphenolBiologyHorticultureAntioxidantBiochemistryMedicineOrganic chemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies