The kombucha is a
consortium of yeast and bacterias originally from China, and able to produce a
fermented broth, which presents antimicrobial activity against some pathogenic
microorganisms.
The goal of this
work was to investigate the antimicrobial activity of fermented broth
by kombucha colonies in the same condition used in a hospital in the Northeast
of Brazil and to optimize the medium of kombucha
growth.
The fermented
growth was efficient against Microsporum canis (LM-828), Escherichia coli
(CCT-0355) and Salmonella typhi (CCT-1511). The best conditions of inhibition
against M. canis (> 32mm) and E. coli (16 mm) was observed at pH 4.0, 55% of
commercial sugar and 0.10 g/l of MgSO4, and for S. typhi (32 mm) without MgSO4.
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