ArticleScientific reports2025
Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Kombucha-Mediated Silver Nanoparticles with Fungicidal Activity Against WHO-PriorityCurrent issues in molecular biology · 2026Article
- Evaluation of the antidiabetic potential and bioaccessibility of propolis-enriched aronia kombucha: anFrontiers in nutrition · 2026Article
- Effect of Cleansing Agents on the Color Stability of Stained Clear Aligners: An In Vitro Study.Cureus · 2025Article
- Comparative Analysis of Microbial Communities and Biopolymer Production in Kombucha.Journal of microbiology and biotechnology · 2025Article
- Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans.Scientific reports · 2025Article
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Authors and funding
6 authors.
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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 key organic acids, including acetic, gluconic, and glucuronic acids in kombucha tea. In this study, white tea kombucha showed the highest glucuronic acid content. Green tea kombucha demonstrated the highest antioxidant activity by ABTS and FRAP assays. Moreover, white tea kombucha exhibited the strongest DPPH scavenging activity and high phenolic content. Additionally, kombucha tea could inhibit the growth of pathogenic bacteria, including Escherichia coli, E. coli O157:H7, Salmonella Typhi, Shigella dysenteriae, and Vibrio cholerae. Furthermore, green tea kombucha significantly inhibited nitric oxide production on LPS-stimulated RAW264.7 cells and demonstrated the strongest anti-inflammatory effect. These findings highlight a potential of kombucha tea as a functional beverage with antioxidant, antibacterial, and anti-inflammatory properties.
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Registered trials
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