Anti-methicillin resistant Staphylococcus aureus (MRSA) activity of fermented apple peels kombucha and their chemical content

Abstract

The production of kombucha using local apple peels is expected to reduce the production of apple peel waste while increasing the nutritional and functional value of kombucha products. This study aimed to determine the active compounds and antibacterial activity of kombucha apple peels against MRSA (Methicillin Resistant Staphylococcus aureus). This research was carried out experimentally in a completely randomised design with two factors: the apple varieties (Anna, Manalagi, and Romebeauty) and the concentration of the apple peel substrate (2.5%, 7.5% and 12.5%). The analyses comprised phytochemical screening and antimicrobial activity testing, both qualitative and quantitative. The results showed that the kombucha apple peel contains tannins, saponins, flavonoids, polyphenols, and organic acids. The average total phenolic, total acid, and antibacterial activities of Kombucha apple peels were significantly (α≤0.05) differently affected by apple cultivar and substrate concentration. Antimicrobial activity against MRSA showed a range of weak to moderate inhibition, with the highest inhibition zone diameter value of 6.58 ± 0.52 mm in the Anna variety treatment at 12.5% substrate concentration. The MIC of the best treated kombucha was found at a concentration of 85%, while the MBC could not be determined.