Kombucha Research Articles

Influence of Galvanized Steel on Kombucha Fermentation: Weight Loss Measurements, Scanning Electron Microscopy Analysis, Corrosion Activity, and Phytochemical Study

This study aimed to investigate the influence of galvanized steel coupons on black tea kombucha fermentation. As a secondary objective, the corrosion activity of the fermented medium at different stages of fermentation was investigated. The results revealed significant interactions among microorganisms, the metal, and the fermented medium. On one hand, mass loss measurement, scanning electron microscopy (SEM) analysis, and released zinc and iron ion analysis showed the deterioration of galvanized steel coupons. On the other hand, HPLC-RI analysis showed that the presence of steel coupons improved the kinetics of fermentation. The chemical composition and bioactivity of kombucha were also influenced by the presence of galvanized steel. The results showed the detection of eleven phenolic compounds by HPLC-DAD, including trihydroxyethylrutin, methyl 3,5-dihydroxybenzoate, and ethyl 4-hydroxy-3-cinamate, which were found only in kombucha in the presence of galvanized steel (K+GS). In addition, a total of 53 volatile compounds were detected by GC-MS before and after derivatization, including eleven constituents identified for the first time in K+GS. Concerning antioxidant activity, a higher percentage of inhibition against the DPPH radical was attributed to the ethyl acetate extract found in K+GS (IC50 = 8.6 µg/mL), which could suggest the formation of inhibitors. However, according to the electrochemical findings, the corrosion current density increased threefold during the fermentation process compared to acidified black tea, indicating that corrosion activity was promoted in the kombucha medium and suggesting several competing phenomena between corrosion and inhibition.

Redefining the hepatoprotective potential of Javanese turmeric (Curcuma xanthorrhiza) Kombucha towards the diethylnitrosamine-induced hepatotoxicity of mice

PurposeThis research intended the utilization of Javanese turmeric (0.4% w/v) as a kombucha substrate and analysis of its hepatoprotective activity, in comparison against nonfermented Javanese turmeric beverage (JTB) and black tea kombucha.Design/methodology/approachForty-two healthy male Balb/c mice (two- to three-week-old, 20–30 g) were divided into six groups with seven replicates each. The treatments were normal diet, normal diet + Javanese turmeric kombucha (JTK), normal diet + diethylnitrosamine (DEN), DEN + JTB, DEN + JTK, DEN + black tea kombucha. Kombuchas and JTB were given at 0.3 mL/20 g BW/d. DEN was induced intraperitoneally at a dose of 100 mg/kg. Observed biomarkers were blood serum glutamate pyruvate transaminase (SGPT) and serum glutamate oxaloacetate transaminase (SGOT) activity, serum malonaldehyde (MDA), as well as liver histology. Data were analyzed using analysis of variance.FindingsAmong DEN-induced groups, JTK significantly (p < 0.05) diminished the level of blood SGPT, SGOT and serum MDA. JTK also had lower blood SGPT (8.604 ± 2.195 U/L) and serum MDA levels (2.884 ± 0.083 nM/mL) compared to the normal group (8.604 ± 2.195 U/L and 5.050 ± 0.998 nM/mL, respectively). JTK also produced the least damaged liver-cell numbers.Originality/valueJTK demonstrated better hepatoprotective activity compared to JTB.

Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China

Kombucha is a kind of fermented tea prepared with a symbiotic culture of bacteria and yeasts (SCOBY) on the basis of sugared black tea infusion. In the current study, six major Chinese tea leaves (dark tea, black tea, oolong tea, white tea, yellow tea, and green tea) were used to prepare kombucha and their physiochemical properties, bioactivity, and sensory quality were compared. The total acidity of kombucha increased as the fermentation proceeded, decreasing the pH value from ∼6.0 to ∼2.5. Moreover, the antioxidant capacity was significantly increased after fermentation compared to fresh tea infusions and this is mostly attributed to the increased total polyphenols concentration (from 1333.25 mg/L to 1683.24 mg/L). Antimicrobial experiments showed fermentation enhanced the antimicrobial effects of kombucha, and oolong tea kombucha showed the strongest bacteriostatic capacity against Staphylococcus aureus (S. aureus) while the yellow tea kombucha showed the strongest bacteriostatic capacity against Escherichia coli (E. coli). Volatile components and sensory evaluation results revealed that the tea types remarkably influenced the flavors of kombucha. Generally, oolong tea kombucha and green tea kombucha had higher overall sensory scores than other samples. In conclusion, the types of tea significantly influenced the quality of kombucha, and fermentation favors the improvement in the anti-oxidant and antimicrobial properties of kombucha.

Food microbiology

Background: Food is imperative for continuation of life. However, it is also an important vehicle of entry of infections. Bacterial, viral and parasitic agents, causing these infections can all spread by food. Bacteria can produce many toxins and also be invasive sometimes, which can lead to diarrhoea and dysentery, respectively. This contamination takes place by risks like cooking food at improper temperature and keeping food open after cooking. These risks lead to various hazards. Also, microbes can help prepare different foods like fermented foods and kombucha tea. Modern society relies heavily on processed and ready-to eat foods, both of which can cause foodborne infections. Keeping all these things in mind, the science of food microbiology becomes very important in modern times. Aim: All these aspects of food microbiology and food safety have been discussed in this chapter. Objectives: Many points like food safety, cleanliness and other aspects like chilling of cooked food minimize risks of microbial food contamination and resultant hazards, have been elaborated upon. Methods: Scientific literature search was carried out to study the risk factors and related reports with respect to food microbiology, by food scientists and others. Results: Food contamination can be of microbial origin and a multitude of factors may lead to microbial contamination of food. These factors could be improper cooking, leaving cooked food uncovered, and other things. Conclusion: Food microbiology is a very important aspect of public health and quite neglected too. It should be given its due importance to mitigate microbial contamination of food and consequent foodborne infections.

Kombucha tea derived from papaya (Carica papaya L.) as a potential functional food: physicochemical parameters, biological activities, and sensory evaluation

SummaryFermented foods, such as kombucha, have gained popularity due to their rich content of beneficial bioactive compounds. Papaya leaves, known for their abundance of bioactive substances such as alkaloids, flavonoids, and phenolic compounds, have garnered attention for their potential to improve immune function by neutralising free radicals. This study investigates the suitability of papaya leaves and petioles as substrates for kombucha fermentation. Our findings indicate that papaya leaves and petioles were suitable substrates for kombucha fermentation, indicated by the SCOBY mass accumulation during fermentation. The gradual decrease in brix and pH values over a 14 days fermentation period corresponds to sugar metabolism and the accumulation of acetic acid. Additionally, fermentation increases total polyphenol (PPK: 250.07 ± 3.00 mg/L, PLK: 330.87 ± 15.56 mg/L) and total flavonoid content (PPK: 26.67 ± 6.31 mg/L, PLK: 34.44 ± 5.55 mg/L). Moreover, papaya‐derived kombucha demonstrates enhanced antibacterial properties and inhibits ⍺‐amylase linked to diabetes. Sensory evaluations confirm that papaya kombucha achieves a well‐balanced and appealing sensory profile, catering to diverse palates. In summary, papaya leaves and petiole exhibit promise as substrates for kombucha production, offering elevated nutritional value and potential health advantages.

Effects of bifenthrin pesticide on fermented cultures and metabolite profiles of kombucha tea

Pesticide residue contamination in raw materials influences the quality of fermented products. This study investigated the effects of bifenthrin (1, 3, 5, and 30 mg/L) in tea broth on the composition and metabolite profiles of kombucha tea. Bifenthrin at 30 mg/L (B30) showed an adverse effect on kombucha composition, with reduced 0.63–1 log CFU/mL of each microbial group (acetic acid bacteria, lactic acid bacteria, and yeast), while lower concentrations of bifenthrin gave decreased 0.30–0.84 log CFU/mL of each fermented culture. The presence of bifenthrin altered the kombucha metabolites and instigated intervening microbial metabolisms, such as arginine biosynthesis and pyrimidine metabolism, which resulted in reduced production of amino acids, amino derivatives, organic acids, and other beneficial compounds. B30 addition also reduced flavonoid content and antioxidant activity of kombucha tea by 16% (0.143–0.223 mg quercetin/mL) and 5% (0.239–0.278 mg Trolox/mL), respectively. Findings demonstrated that the presence of bifenthrin decreased kombucha tea quality in terms of chemical composition and reduced beneficial microbial populations by disrupting their biological pathways.

Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas.

Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting during coffee production may generate tons of coffee leaves that are discarded although they contain substantial amounts of bioactive compounds, including those found in maté tea and coffee seeds. This study characterized the changes in volatilome, microbial, and sensory profiles of pure and blended arabica coffee leaf tea kombuchas between 3-9 days of fermentation. Acceptance was also evaluated by consumers from Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black tea kombucha starter (BTKS) (10%), sucrose (10%), a symbiotic culture of Bacteria and Yeasts (SCOBY) (2.5%), and a pure coffee leaf infusion (CL) or a 50:50 blend with toasted maté infusion (CL-TM) at 2.5%. The RATA test was chosen for sensory profile characterization. One hundred volatile organic compounds were identified when all infusions and kombucha samples were considered. The potential impact compounds identified in CL K and CL-TM K were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, β-damascenone, α-ionone, β-ionone, acetic acid, caproic acid, octanoic acid, nonanoic acid, decanoic acid, isovaleric acid, linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, and geranyl acetone. Aroma and flavor descriptors with higher intensities in CL K included fruity, peach, sweet, and herbal, while CL-TM K included additional toasted mate notes. The highest mean acceptance score was given to CL-TM K and CL K on day 3 (6.6 and 6.4, respectively, on a nine-point scale). Arabica coffee leaf can be a co-product with similar fingerprinting to maté and black tea, which can be explored for the elaboration of potentially healthy fermented beverages in food industries.

Natural Carbonated Drink (Kombucha Tea) and its Health Benefits: A Review

Kombucha is a traditional carbonated tea obtained by fermentation with Symbiotic Culture of Bacteria and Yeast(SCOBY). The SCOBY consumes sugar in tea and produces enzymes and organic acids. The process typically takes one or two weeks and changes tea into a fizzy, slightly sour fermented (generally non-alcoholic) beverage. Kombucha contains chemical and biologically active compounds such as polyphenols, antioxidants, and a source of probiotics (Lactobacillus) that show health-promoting properties. Kombucha has potential health benefits, but not all have been proven in studies with humans. It is being commercialized in India and can be prepared at home easily with precautions. It can be prepared by fermenting sweetened green or black tea using a Symbiotic Culture of Bacteria and Yeast (SCOBY). As the fermentation proceeds, the yeast in the SCOBY breaks down the sugar present in the tea and releases friendly probiotic bacteria. In this paper, we highlighted various factors affecting fermentation, where the pH shows a significant impact on the tea quality. Herein, we have also discussed the health benefits and toxicity of Kombucha tea along with the recent literature.

A REVIEW OF KOMBUCHA ANTIOXIDANT EFFECTS ON ATHEROSCLEROSIS IN PRECLINICAL STUDIES

Background Atherosclerosis is the leading cause of death among cardiovascular diseases in Indonesia, in which death is possible if uncontrolled. The prevalence of the disease may be prevented by consuming foods or drinks containing high levels of antioxidant such as kombucha. Exploration of kombucha properties as an antioxidant that will improve atherosclerosis could be obtained from preclinical studies. Objective To discuss the antioxidant effect of kombucha on atherosclerosis in preclinical studies. Method This study is a narrative review with literatures from 2013 to 2022. Result Kombucha is an antioxidant-rich beverage made from enzymes generated by the SCOBY bacteria, which are fermented in sweet tea for 7-14 days to achieve optimal quantities of polyphenols. In addition to the antioxidants in the blood, the effect will lower the levels of LDL, VLDL, triglycerides, and total cholesterol in the blood. Moreover, it can increase HDL in blood and inhibit lesion forming in the aorta. Conclusion Polyphenol in kombucha tea has an antiatherogenic effect that may prevent atherosclerosis in preclinical studies. Keywords: antioxidant, atherosclerosis, kombucha, polyphenol

Antioxidant and Antibacterial Test On Kombucha Tea Varian Pedada (Sonneratia caseolaris)

Introduction: Kombucha tea is a health drink that can detoxify, antioxidant, energy source and boost the immune system. Kombucha has many variations in taste, including variations in adding fruit such as strawberries, apples, and peaches. Another variant of kombucha with added spices such as ginger and cinnamon. Pedada as a mangrove fruit that is widely available in coastal mangrove forests has potential as a food ingredient because it has very good nutritional content. The aims of this research is to tests of antibacterial effectiveness and antibiotic content from pedada variant of kombucha as a health drink.&#x0D; Methods: the research design is pure experimental research with a completely randomized design. Making kombucha variant pedada through two stages of fermentation.&#x0D; Results: Primary fermentation was carried out for 12 days to produce kombucha tea and secondary fermentation was carried out for 4 days with the addition of variations of pedada fruit juice with concentrations of 0%, 10%, 20%, 30%, 40%. The antioxidant test results showed that the kombucha variant pedada contains antioxidants in the presence of tannins, saponins and flavonoids in kombucha pedada variatiant. Conclusion: The Kombucha pedada variant also has antibacterial activity on E. coli and S. thypi bacteria. The antibacterial activity of E.coli showed higher results than chloramphenicol, while S. thypi showed lower effectiveness than chloramphenicol.

Evaluating the Effect of Adding Selected Herbs, Spices, and Fruits to Fermented Olympus Mountain Tea (Sideritis scardica) Kombucha Sweetened with Thyme Honey: Assessment of Physicochemical and Functional Properties

This study examined the effects of adding herbs, spices, and fruits into fermented Olympus Mountain tea (Sideritis scardica) kombucha using thyme honey as a sweetener. This study evaluated how these additions affected the tea’s physical, chemical, and functional characteristics. Two different enrichments were proposed: a “Golden Mountain tea and honey Kombucha” (KG) with fresh ginger, turmeric powder, and lemon zest and juice and a “Red Mountain tea and honey Kombucha” (KR) with dried hibiscus calyces, rose petals, and lavender blossoms. In KR, the levels of vitamin C increased from 33.2 ± 2.7 to 48.4 ± 4.5. Additionally, the levels of calcium increased from 31.0 ± 1.2 to 55.7 ± 1.2, while the levels of potassium practically doubled from 64.7 ± 0.6 to 115.7 ± 2.5. An increased potassium concentration was observed in KG, and ionic iron was found for the first time after both enrichments. The total phenolic and flavonoid contents, along with antioxidant capacity, as assessed by the ABTS and DPPH methods, were found to be substantially enhanced in KR. In KG, the total phenolic content increased, together with antioxidant activity, as assessed by ABTS. Enrichment with hibiscus calyces, rose petals, and lavender blossoms significantly increased inhibitory effects against α-amylase, α-glucosidase, acetylcholinesterase, and butyrylcholinesterase. On the other hand, enrichment with ginger, turmeric, and lemon zest and juice decreased inhibitory effects against α-glucosidase and increased those against α-amylase, acetylcholinesterase, and butyrylcholinesterase. KR had the strongest enzyme-inhibiting activity, with its α-glucosidase-inhibiting activity increased by approximately 18 times. Therefore, enrichment with selected herbs, spices, and fruits can transform fermented Olympus Mountain tea kombucha sweetened with honey into a novel beverage with enhanced functional properties.

Bioconversion of Agroindustrial Asparagus Waste into Bacterial Cellulose by Komagataeibacter rhaeticus

Bacterial cellulose is a biomaterial known for its physical and mechanical properties, including its high mechanical strength, water retention capacity, and biocompatibility. Its production from various carbohydrates has been widely studied, aiming to find more efficient and cost-effective culture media. This study investigated the production of bacterial cellulose from agroindustrial asparagus peel waste by Komagataeibacter rhaeticus QK23. A strain of QK23 was isolated and cultivated from a kombucha tea, identified based on morphological and molecular characteristics using the 16S rRNA gene. The waste was hydrolyzed and converted into fermentable sugars. Using the response surface methodology, the inoculum dose (1–20%) and incubation time (3–25 days) were evaluated concerning bacterial cellulose yield. The results demonstrated that with an optimal inoculum dose of 10.5% and an incubation time of 25 days, a production of 2.57 g/L was achieved. It was characterized as similar to type I cellulose, exhibiting a high degree of crystallinity (81.89%) and suitable morphological properties, evidenced by a fiber size of 178 nm and a surface roughness of 27.05 nm. Converting asparagus waste into bacterial cellulose is a sustainable and effective strategy that promotes the development of advanced biomaterials in biotechnology research.

Evolution of Kombucha Tea from Isolated Acetic Acid Bacteria, Lactic Acid Bacteria and Yeast in Single- and Mixed-Cultures: Characteristics, Bioactivities, Fermentation Performance and Kinetics

ABSTRACT In this study, three microbial isolates from kombucha (Saccharomyces cerevisiae, Komagataeibacter saccharivorans, and Levilactobacillus brevis) were used as single- and mixed-inoculum to produce kombucha. During 18-day fermentation, phenolic content was shown to rise from 621.4–633.1 to 817.8–937.7 mg/L while DPPH radical scavenging and ferric reducing activities reached their peaks (1191.3–1343.3 and 742.9–837.9 mg/L, respectively) at day 2–8 and constantly declined throughout the remaining days. Higher sugar concentration and longer fermentation time also resulted in greater antibacterial activity, particularly against Gram-positive bacteria. Regarding bacterial cellulose productivity, 50 g/L glucose was proven to be the effective concentration regardless of microbial combinations with the maximum yield of 193.3–263.9 g/L. A close interaction was seen between S. cerevisiae and K. saccharivorans, while L. brevis exhibited limited interaction with others. Therefore, the application of single culture of K. saccharivorans, or its mixed-culture with S. cerevisiae is considered a feasible approach to control Kombucha quality.

Metagenomic, organoleptic profiling, and nutritional properties of fermented kombucha tea substituted with recycled substrates.

Kombucha fermentation yields a diverse range of beneficial macro and micronutrients. In our study, we examined the metabolites, antioxidant activity, organoleptic characteristics, and nutritional attributes of traditionally prepared kombucha tea, using black tea and sugar (control) as substrates, and compared them with tea made from tea dust and blackstrap molasses (test). Kombucha tea crafted from functional raw materials exhibited enhanced sensory qualities and improved health-promoting properties. The levels of tannins, flavonoids, and phenols play a crucial role in determining the antioxidant activity of kombucha tea. Using the DPPH and FRAP methods, we investigated the antioxidant activity throughout the fermentation period, ranging from day 0 to day 12, under optimized conditions. The results consistently demonstrated an initial increase in antioxidant activity from day 0 to 6, followed by a decline from day 6 to 12. Notably, statistical analysis revealed that the antioxidant activity of the test sample was significantly better (p > 0.001) compared to the control sample. The nutritional content of the kombucha from day 6 of the test sample is higher than the control sample provided sugars (fructose 0.4 ± 0.1, glucose 0.7 ± 0.1, sucrose 1.4 ± 0.1) g/100 mL, minerals (calcium, 19.4 ± 0.15, iron 23.1 ± 0.25, and potassium 28.3 ± 0.25) mg/100 mL, vitamins (B1 0.58 ± 0.01, B2 0.30 ± 0.02, B3 0.33 ± 0.02, B6 0.75 ± 0.02, B9 0.19 ± 0.03, B12 0.9 ± 0.03, and C 1.38 ± 0.06) mg/100 mL, sodium 4.35 ± 0.25 mg/100 mL, calories 14.85 ± 0.25 mg/100 mL, carbohydrates 3.135 ± 0.12, and acids (acetic acid 4.20 ± 0.02, glucuronic acid 1.78 ± 0.02) mg/100 mL on day 12. The predominant microbial species identified in both control and test samples included Komagataeibacter rhaeticus, Gluconobacter oxydans, Brettanomyces bruxellensis, and Zygosaccharomyces bailli, each with varying dominance levels. These microorganisms play essential roles in metabolizing sugars, generating acids, and contributing to the distinctive flavor profile of kombucha. Sensory evaluations of the control and test samples were analyzed, and the overall preference was 88% for the test sample with tea dust and molasses. The sensory characteristics of the test sample included a fruity smell (41%), fizzy texture (66%), bright color (47%), and a fruity taste (67%), with overall acceptability (56%) rating it as excellent. Our research contributes to a deeper understanding of the interplay between raw materials, microbial composition, and the resulting composition of bioactive compounds.

Potential of Gossypetin Compounds and Organic Acids of Rosella Kombucha Tea as Immunomodulators in Malaria Cases: In Silico Study

Potential of Gossypetin Compounds and Organic Acids of Rosella Kombucha Tea as Immunomodulators in Malaria Cases: In Silico Study

GCMS elucidation of bioactive metabolites from fermented Kombucha tea

GCMS elucidation of bioactive metabolites from fermented Kombucha tea

BACTERIAL CELLULOSE NANOFIBRILS FROM A BY-PRODUCT OF THE GROWING KOMBUCHA BUSINESS: OBTENTION AND USE IN THE DEVELOPMENT OF POLY(LACTIC ACID) COMPOSITES

Bacterial cellulose nanofibrils were obtained from the floating pellicle developed at the air-liquid interface during Kombucha tea production. Kombucha-derived bacterial nanocellulose (KBNC) was purified by different treatments and characterized in terms of morphology, chemical structure, thermal decomposition pattern and crystallinity. &#x0D; Purified KBNC was then employed in the production of poly(lactic acid) (PLA)-based composites obtained by melt compounding and compression molding. The morphology and the mechanical properties of the composites with increasing contents of KBNC (i.e. 1, 3, 5, 7 wt.%) were analyzed. Results showed that KBNC was suitable for the development of PLA composites with improved stiffness.

Optimizing Bacterial Cellulose Production From Kombucha Tea Utilizing Molasses and Tea Dust in Growth Medium

Kombucha, a potentially probiotic beverage renowned for its health benefits, was brewed using sweetened tea and a microbial consortium known as symbiotic culture of bacteria and yeast (SCOBY). This study is aimed at optimizing SCOBY production media using economical substrates through the Taguchi method of response surface methodology (RSM). Kombucha production was optimized for SCOBY yield by utilizing tea dust as a nitrogen source instead of tea leaves and blackstrap molasses as a carbon source. The cost per liter of the optimized medium was reduced to $0.027 (optimized) from $0.075 (unoptimized). The SCOBY yield was higher in the optimized condition (2.56%) compared to the control (2.44%) by Day 10. Optimal conditions for maximal SCOBY yield (2.56%) included 75 g/L molasses, 10 g/L tea dust, 20 g/L SCOBY seeding, pH 5, and an incubation temperature of 30°C. The growth rate (μ) of SCOBY was marginally higher in the test sample (1.142 kg/day) compared to the control (1.136 kg/day). The cost difference in SCOBY production between control and test samples was 97.8%, considering current raw material prices. Utilizing cost‐effective substrates, bacterial cellulose from kombucha fermentation could be feasibly commercialized within a short timeframe.

The use of starter cultures of fermented products – kombucha tea mushroom and pickled cabbage brine in bread production

The article considers the possibility of using natural starter cultures - fermented kombucha juice and pickled cabbage brine in bread production. The recipe and technology of wheat bread using a starter culture of spontaneous fermentation have been developed and its quality indicators have been determined.

Fermented Tea as a Food with Functional Value-Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition.

Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based on its high content of pol-yphenolic compounds. A number of previous studies have demonstrated the equally favourable biochemical and phytochemical composition of green tea. The aim of this study was to analyse and compare the basic biochemical composition, microbiological composition and antioxidant properties of black and green tea-based Kombucha. The green tea-based Kombucha showed a quantitatively more abundant microbial composition (Lactic Acid Bacteria, Acetobacter sp., Yeast), a higher reducing potential (FRAP-4326.58 Fe(II)µM/L) and a higher content of total polyphenols (23.84 mg GAE/100 mL, reducing sugars (3212.00 mg/100 mL) as well as free amino acids (849.00 mg GLY/mL). Kombucha made from black tea, on the other hand, showed a higher anti-oxidant potential (1.17 Trolox (mM) TEAC), neutralising the DPPH radical at 94.33% and ABTS at 97.74%. It also had a higher level of acetic acid (0.08 g/100 mL). Green tea kombucha had a higher scavenging capacity of 90.6% for superoxide radical (O2-) and 69.28% for hydroxyl radical (·OH) than black tea kombucha. In the present study, both kombucha drinks tested were shown to be source of potent antioxidants. In addition, green tea, as a kombucha base, has proven to be as beneficial a raw material that will provide full nutritional and health-promoting values as traditional kombucha.