Potential of Kedabu (Sonneratia ovata Backer) Fruit Juice Supplemented in Kombucha Beverage as Antibacterial Agent

Musyirna Rahmah Nasution, Clara Nabilah, Meiriza Djohari, Nurhapipah Nurhapipah

Abstract


Riau Province has abundant natural resources of mangrove forests almost along the coast of Riau. Mangrove fruit can be developed into various processed foods, but processed foods derived from mangroves have not been widely developed and are of interest to coastal communities. Kombucha tea is a probiotic beverage produced through the fermentation of tea and sugar using a kombucha starter known as SCOBY (Symbiotic Culture of Bacteria and Yeast). The presence of sugar in kombucha colonies is a vital source of nutrition. Additionally, fruit juice can be incorporated to create variations of kombucha tea. Kedabu fruit (Sonneratia ovata B.), a native fruit of Riau Province, is recognized for its high carbohydrate content and secondary metabolites, which exhibit potential antibacterial properties. This research developed four formulations of kombucha tea, each with different concentrations of kedabu fruit juice (0%, 10%, 20%, and 30%). The study’s objectives were to formulate, evaluate the physicochemical properties and antibacterial activity of these formulations against Escherichia coli and Staphylococcus aureus. The organoleptic properties, alcohol content, pH, %TTA (Total Acidity Titratable), total LAB (Lactic Acid Bacteria), and yeast count were assessed during a 14-day fermentation period. The assay results indicated that the kombucha fruit kedabu tea formulation exhibited favorable organoleptic characteristics, a decrease in pH, an increase in %TTA, total LAB, and yeast count within the acceptable range defined by standards. Moreover, it displayed inhibitory activity against Escherichia coli and Staphylococcus aureus bacteria, falling within the weak to moderate categories.

Keywords


Kombucha; Kedabu; Antibacterial; Escherichia coli; Staphylococcus aureus

Full Text:

PDF

References


Al-Mohammadi AR, Ismaiel AA, Ibrahim RA, Moustafa AH, Abou Zeid A, Enan G. (2021). Chemical constitution and antimicrobial activity of kombucha fermented beverage. Molecules. 26(16):5026.

Aminov RI. (2010). A brief history of the antibiotic era: lessons learned and challenges for the future. Front Microbiol. 1:134.

Bhattacharya D, Bhattacharya S, Patra MM, Chakravorty S, Sarkar S, Chakraborty W, et al. (2016). Antibacterial activity of polyphenolic fraction of kombucha against enteric bacterial pathogens. Curr Microbiol. 73:885–96.

Chan M, Sy H, Finley J, Robertson J, Brown PN. Determination of ethanol content in kombucha using headspace gas chromatography with mass spectrometry detection: Single-laboratory validation. J AOAC Int. 2021;104(1):122–8.

Chakravorty S, Bhattacharya S, Hatzinotas A, Chakraborty W, Bhattacharya D, Gachhui R. (2016). Kombucha tea fermentation: Microbial and biochemical dynamics. Int J Food Microbiol. 220:63–72.

Chandrasekara A, Shahidi F. (2018). Herbal beverages: Bioactive compounds and their role in disease risk reduction-A review. J Tradit Complement Med. 8(4):451–8.

Cowan MM. (1999). Plant products as antimicrobial agents. Clin Microbiol Rev. 12(4):564–82.

Cushnie TT, Lamb AJ. (2005). Antimicrobial activity of flavonoids. Int J Antimicrob Agents. 26(5):343–56.

De Miranda JF, Ruiz LF, Silva CB, Uekane TM, Silva KA, Gonzalez, A. G. M., et al. (2022). Kombucha: A review of substrates, regulations, composition, and biological properties. J Food Sci. 87(2):503–27.

FMUIN. (2018). 10 T. Tentang Produk Makanan Dan Minuman Yang Mengandung Alkohol/Etanol, https://halalmui.org/.

González-Lamothe R, Mitchell G, Gattuso M, Diarra MS, Malouin F, Bouarab K. (2009). Plant antimicrobial agents and their effects on plant and human pathogens. Int J Mol Sci. 10(8):3400–19.

Greenwalt CJ, Steinkraus KH, Ledford RA. (2000). Kombucha, the fermented tea: microbiology, composition, and claimed health effects. J Food Prot. 63(7):976–81.

Halifah P, Hartati H, Rachmawaty R, Yusminah H, Roshanida AR. (2019). Phytochemical screening and antimicrobial activity from Sonneratia caseolaris fruit extract. In Materials science forum. Mater Sci forum Trans Tech Publ. 967:28–33.

Hamed SF, Wagdy SM, Megahed MG. (2012). Chemical characteristics and antioxidant capacity of Egyptian and Chinese sunflower seeds: A case study. Life Sci J. 9(2):320–8.

Herwin H. (2022). Production of kombucha from Muntingia calabura L. leaves and evaluation of its antibacterial activity and total flavonoid content. J Appl Pharm Sci.12(8):187–92.

Hou J, Luo R, Ni H, Li K, Mgomi FC, Fan L, et al. (2021). Antimicrobial Potential of Kombucha Against Foodborne Pathogens: A Review. Qual Assur Saf Crop Foods.13(3):53–61.

Jayabalan R, MalbaÅ¡a R V., LonÄar ES, Vitas JS, Sathishkumar M. (2014). A review on kombucha tea—microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Compr Rev food Sci food Saf. 13(4):538–50.

Jayabalan R, Marimuthu S, Swaminathan K. (2007). Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chem. 102(1):392–8.

Kaewkod T, Bovonsombut S, Tragoolpua Y. (2019). Efficacy of kombucha obtained from green, oolong, and black teas on inhibition of pathogenic bacteria, antioxidation, and toxicity on colorectal cancer cell line. Microorganisms. 7(12):700.

Kathiresan K, Bingham BL. (2001). Biology of mangroves and mangrove ecosystems. Adv Mar Biol. 40:81–251.

Laureys D, Britton SJ, De Clippeleer J. (2020). Kombucha tea fermentation: A review. J Am Soc Brew Chem. 78(3):165–74.

Miranda B, Kawtib NM, Tachibana SR, Swartz NA, Hall WP. (2016). Titration and HPLC Characterization of Kombucha Fermentation: A Laboratory Experiment in Food Analysis. J Chem Educ Publ.

Nurikasari M, Puspitasari Y, Siwi RPY. (2017). Characterization and analysis kombucha tea antioxidant activity based on long fermentation as a beverage functional. J Glob Res Public Heal. 2(2):90–6.

Murphy TE, Walia K, Farber JM. (2018). Safety aspects and guidance for consumerson the safe preparation, handling and storage of kombucha—a fermented tea beverage. Food Prot Trends. 38:329–37.

Nguyen NK, Dong NTN, Nguyen HT, Le PH. (2015). Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha. Springerplus. 4:1–6.

Nyanzi R, Jooste PJ, Buys EM. (2021). Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects. J Dairy Sci. 104(1):1–19.

Nyhan LM, Lynch KM, Sahin AW, Arendt EK. Advances in kombucha tea fermentation: A review. Appl Microbiol. 2022;2(1):73–103.

Pauzi N, Man S, Nawawi MSAM, Abu-Hussin MF. (2019). Ethanol standard in halal dietary product among Southeast Asian halal governing bodies. Trends Food Sci Technol. 86:375–80.

Pandey A, Kaushik A, Tiwari SK. (2011). Evaluation of antimicrobial activity and phytochemical analysis of Citrus limon. J Pharm Biomed Sci. 13(13).

Villarrealâ€Soto SA, Beaufort S, Bouajila J, Souchard JP, Taillandier P. (2018). Understanding kombucha tea fermentation: a review. J Food Sci. 83(3):580–8.

Wu SB, Wen Y, Li XW, Zhao Y, Zhao Z, Hu JF. (2009). Chemical constituents from the fruits of Sonneratia caseolaris and Sonneratia ovata (Sonneratiaceae). Biochem Syst Ecol. 37(1):1–5.

Wang B, Rutherfurd-Markwick K, Zhang XX, Mutukumira AN. Kombucha: Production and Microbiological Research. Foods. 11(21):3456.




DOI: https://doi.org/10.14421/biomedich.2025.141.453-463

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2025 Musyirna Rahmah Nasution, Clara Nabilah, Meiriza Djohari, Nurhapipah



Biology, Medicine, & Natural Product Chemistry
ISSN 2089-6514 (paper) - ISSN 2540-9328 (online)
Published by Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity.

CC BY NC
This work is licensed under a CC BY-NC