Antifungal activity of clove basil (Ocimum gratissimum L.) beverage fermented with kombucha culture

Abstract

Fungi are associated with several diseases in humans, however these diseases have been neglected over the years. Fungal infections are estimated to cause more than 1.5 million deaths annually. In addition, recent studies have revealed the presence of pathogens resistant to antifungal drugs available for treatment. In view of this scenario, it is necessary to invest in research aimed at the discovery and development of new antifungal therapies. An important aspect to be considered is the antimicrobial activity attributed to fermented beverages, such as kombucha, which is obtained from the fermentation of an infusion of plant parts by a symbiotic consortium of bacteria and yeast known as SCOBY (Symbiotic Culture of Bacteria and Yeast). In this context, the aim of this work was to elaborate a fermented beverage based on clove basil (Ocimum gratissimum L.) (CBK) and to evaluate its antimicrobial activity against fungi Candida albicans, Candida auris, Candida glabrata, Candida tropicalis and Cryptococcus neoformans. CBK has presented pH values within the required legislation for kombucha, demonstrating quality and safety standards in the fermentation process. As for antimicrobial analysis, CBK fermented for 15 days showed antifungal effect on all tested strains, however, the fungicidal effect was only verified against C. albicans, C. auris e C. neoformans. Thus, this study contributes to the description of a new source of antifungal substances and opens perspectives for future research on the biotransformation processes of chemical compounds during fermentation procedures.