{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T20:26:29Z","timestamp":1792441589393,"version":"4.5.0"},"reference-count":55,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2019,12,14]],"date-time":"2019-12-14T00:00:00Z","timestamp":1576281600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004396","name":"Thailand Research Fund","doi-asserted-by":"publisher","award":["PHD\/0061\/2558"],"award-info":[{"award-number":["PHD\/0061\/2558"]}],"id":[{"id":"10.13039\/501100004396","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Kombucha tea is a refreshing beverage that is produced from the fermentation of tea leaves. In this study, kombucha tea was prepared using 1% green tea, oolong tea, and black tea, and 10% sucrose with acetic acid bacteria and yeast. The pH values of the kombucha tea were found to be in a range of 2.70\u20132.94 at 15 days of fermentation. The lowest pH value of 2.70 was recorded in the kombucha prepared from black tea. The total acidity of kombucha prepared from black tea was the highest by 16.75 g\/L and it was still maintained after heat treatment by boiling and after autoclaved. Six organic acids: glucuronic, gluconic, D-saccharic acid 1,4-lactone, ascorbic, acetic, and succinic acid in kombucha tea were detected by HPLC with the optimization for organic acids detection using isocratic elution buffer with C18 conventional column. The highest level of organic acid was gluconic acid. Kombucha prepared from green tea revealed the highest phenolic content and antioxidation against DPPH radicals by 1.248 and 2.642 mg gallic acid\/mL kombucha, respectively. Moreover, pathogenic enteric bacteria: Escherichia coli. E. coli O157:H7. Shigella dysenteriae, Salmonella Typhi, and Vibrio cholera were inhibited by kombucha and heat-denatured kombucha with diameter of the inhibition zones ranged from 15.0 \u00b1 0.0\u201325.0 \u00b1 0.0 mm. In addition, kombucha prepared from green tea and black tea demonstrated toxicity on Caco-2 colorectal cancer cells. Therefore, kombucha tea could be considered as a potential source of the antioxidation, inhibition of pathogenic enteric bacteria, and toxicity on colorectal cancer cells.<\/jats:p>","DOI":"10.3390\/microorganisms7120700","type":"journal-article","created":{"date-parts":[[2019,12,16]],"date-time":"2019-12-16T05:19:38Z","timestamp":1576473578000},"page":"700","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":186,"title":["Efficacy of Kombucha Obtained from Green, Oolong, and Black Teas on Inhibition of Pathogenic Bacteria, Antioxidation, and Toxicity on Colorectal Cancer Cell Line"],"prefix":"10.3390","volume":"7","author":[{"given":"Thida","family":"Kaewkod","sequence":"first","affiliation":[{"name":"Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand"},{"name":"The Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sakunnee","family":"Bovonsombut","sequence":"additional","affiliation":[{"name":"Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand"},{"name":"Center of Excellence in Bioresources for Agriculture, Industry, and Medicine, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingmanee","family":"Tragoolpua","sequence":"additional","affiliation":[{"name":"Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand"},{"name":"Center of Excellence in Bioresources for Agriculture, Industry, and Medicine, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,12,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.ijfoodmicro.2003.12.020","article-title":"Yeast ecology of kombucha fermentation","volume":"95","author":"Teoh","year":"2004","journal-title":"Int. J. Food Microbiol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"538","DOI":"10.1111\/1541-4337.12073","article-title":"A review on kombucha tea\u2014Microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus","volume":"13","author":"Jayabalan","year":"2014","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1016\/S0963-9969(00)00067-3","article-title":"Tea, Kombucha, and health","volume":"33","author":"Dufresne","year":"2000","journal-title":"Food Res. Int."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1039\/c0fo00025f","article-title":"Comparative healing property of kombucha tea and black tea against indomethacin induced gastric ulceration in mice: Possible mechanism of action","volume":"1","author":"Banerjee","year":"2010","journal-title":"J. Funct. Foods"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1039\/C2FO30145H","article-title":"The prophylactic role of D-saccharic acid-1,4-lactone against hyperglycemia-induced hepatic apoptosis via inhibition of both extrinsic and intrinsic pathways in diabetic rats","volume":"4","author":"Bhattacharya","year":"2013","journal-title":"J. Funct. Foods"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1002\/jsfa.3422","article-title":"Hypocholesterolaemic and antioxidant effects of kombucha tea in high-cholesterol fed mice","volume":"89","author":"Yang","year":"2009","journal-title":"J. Sci. Food Agric."},{"key":"ref_7","first-page":"139","article-title":"Green tea: A magical herb with miraculous outcomes","volume":"3","author":"Jigisha","year":"2012","journal-title":"Int. Res. J. Pharm."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"397","DOI":"10.1016\/j.jfca.2004.03.022","article-title":"Tea variety and brewing techniques influence flavonoid content of black tea","volume":"17","author":"Peterson","year":"2004","journal-title":"J. Food Compos. Anal."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"521","DOI":"10.1089\/acm.2005.11.521","article-title":"Medicinal benefits of green tea","volume":"11","author":"Cooper","year":"2005","journal-title":"J. Altern. Complement. Med."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1111\/j.1541-4337.2008.00043.x","article-title":"Tea polyphenols as nutraceuticals","volume":"7","author":"Sajilata","year":"2008","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"502","DOI":"10.1016\/j.foodchem.2005.05.080","article-title":"Effects of origins and fermentation time on the antioxidant activities of kombucha","volume":"98","author":"Chu","year":"2005","journal-title":"Food Chem."},{"key":"ref_12","first-page":"925","article-title":"Efficacy of fermented teas in antibacterial activity","volume":"40","author":"Talawat","year":"2006","journal-title":"Kasetsart J."},{"key":"ref_13","first-page":"1978","article-title":"Changes in free radical scavenging activity of kombucha during fermentation","volume":"4","author":"Srihari","year":"2012","journal-title":"Int. J. Pharm. Sci. Res."},{"key":"ref_14","first-page":"133","article-title":"Investigation of tea fungus microbe associations. The Yeasts","volume":"32","author":"Markov","year":"2001","journal-title":"Acta Period. Technol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1016\/j.foodchem.2003.05.007","article-title":"Screening of radical scavenging activity of some medicinal and aromatic plant extracts","volume":"85","author":"Miliauskas","year":"2004","journal-title":"Food Chem."},{"key":"ref_16","first-page":"947","article-title":"Antioxidant and toxicity activities of Artocarpus lakoocha Roxb. Heartwood extract","volume":"4","author":"Singhatong","year":"2010","journal-title":"J. Med. Plants Res."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1111\/j.1745-4514.2011.00629.x","article-title":"Antibacterial and antifungal activities of black and green kombucha teas","volume":"37","author":"Battikh","year":"2013","journal-title":"J. Food Biochem."},{"key":"ref_18","unstructured":"John, H.R., and Ferraro, M.J. (2012). Methods for Dilution Antimicrobial Susceptibility Tests for Bacteria That Grow Aerobically, Clinical and Laboratory Standards Institute. [9th ed.]."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/1472-6882-11-37","article-title":"In vitro antiproliferative activity of partially purified Trigona laeviceps propolis from Thailand on human cancer cell lines","volume":"11","author":"Umthong","year":"2011","journal-title":"BMC Complement. Altern. Med."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1128\/mr.55.1.35-58.1991","article-title":"Cellulose biosynthesis and function in bacteria","volume":"55","author":"Ross","year":"1991","journal-title":"Microbiol. Rev."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1007\/BF00128667","article-title":"Characterization of the tea fungus metabolites","volume":"18","author":"Blanc","year":"1996","journal-title":"Biotechnol. Lett."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1046\/j.1365-2621.2000.00342.x","article-title":"Mineral and water soluble vitamin content in the Kombucha drink","volume":"35","year":"2000","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_23","first-page":"3466","article-title":"Antiproliferative and antimicrobial activities of Kombucha tea","volume":"7","author":"Deghrigue","year":"2013","journal-title":"Afr. J. Microbiol. Res."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1016\/j.toxlet.2013.04.010","article-title":"Tea and human health","volume":"220","author":"Jain","year":"2013","journal-title":"Toxicol. Lett."},{"key":"ref_25","unstructured":"Horwitz, W. (2000). Official Methods of Analysis of AOAC International, The Association of Official Analytical Chemists (AOAC International). [17th ed.]."},{"key":"ref_26","first-page":"218","article-title":"Glucuronic acid from fermented beverages: Biomedical function in humans and its role in health protection","volume":"14","author":"Ilmara","year":"2013","journal-title":"IJRRAS"},{"key":"ref_27","first-page":"276","article-title":"Lead induced oxidative stress: Beneficial effects of kombucha tea","volume":"16","author":"Dipti","year":"2003","journal-title":"Biomed. Environ. Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"392","DOI":"10.1016\/j.foodchem.2006.05.032","article-title":"Changes in content of organic acids and tea polyphenols during kombucha tea fermentation","volume":"102","author":"Jayabalan","year":"2007","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1016\/j.foodchem.2005.11.053","article-title":"Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity","volume":"101","author":"Duenas","year":"2007","journal-title":"Food Chem."},{"key":"ref_30","first-page":"136","article-title":"Value-added Tea (Camellia sinesis) as a functional food using the Kombucha \u2018Tea Fungus\u2019","volume":"45","author":"Watawana","year":"2018","journal-title":"Chiang Mai J. Sci."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1177\/1534735403002002005","article-title":"Detoxifying cancer causing agents to prevent cancer","volume":"2","author":"Hanausek","year":"2003","journal-title":"Integr. Cancer Ther."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"164","DOI":"10.1016\/j.nut.2006.11.003","article-title":"Protective effects of d-glucaro 1,4-lactone against oxidative\/nitrative modifications of plasma proteins","volume":"23","author":"Olas","year":"2007","journal-title":"J. Nutr."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"673","DOI":"10.1016\/0271-5317(96)00045-0","article-title":"d-Glucaric acid content of various fruits and vegetables and cholesterol-lowering effects of dietary d-glucarate in the rat","volume":"16","author":"Walaszek","year":"1996","journal-title":"Nutr. Res."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"422","DOI":"10.1016\/j.numecd.2007.02.016","article-title":"Protective effects of d-glucaro 1,4-lactone against oxidative modifications in blood platelets","volume":"18","author":"Olas","year":"2008","journal-title":"Nutr. Metab. Cardiovasc. Dis."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"453","DOI":"10.1093\/japr\/11.4.453","article-title":"Use of organic acids as a model to study the impact of gut microflora on nutrition and metabolism","volume":"11","author":"Dibner","year":"2002","journal-title":"J. Appl. Poult. Res."},{"key":"ref_36","first-page":"91","article-title":"Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailii","volume":"3","author":"Ludovico","year":"2003","journal-title":"FEMS Microbiol. Lett."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1002\/1521-3846(200102)21:1<49::AID-ABIO49>3.0.CO;2-G","article-title":"Characterization of antimicrobial activity in kombucha fermentation","volume":"21","author":"Sreeramulu","year":"2001","journal-title":"Acta Biotechnol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"2589","DOI":"10.1021\/jf991333m","article-title":"Kombucha fermentation and its antimicrobial activity","volume":"48","author":"Sreeramulu","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_39","first-page":"71","article-title":"Antimicrobial effect of kombucha analogues","volume":"47","author":"Battikh","year":"2011","journal-title":"J. Food Sci. Technol."},{"key":"ref_40","unstructured":"Hoffmann, N. (2002, July 01). The Ubiquitous Co-Enzyme UDP Glucuronic Acid Detoxifying Agent in Kombucha Tea. Available online: www.bluemarble.de\/Norbert\/kombucha\/Glucuron\/body_glucuron.htm."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"165","DOI":"10.2298\/APT0738165V","article-title":"Antimicrobial and antioxidant activity of lemon balm kombucha","volume":"38","author":"Velicanski","year":"2007","journal-title":"Acta Period. Technol."},{"key":"ref_42","first-page":"395","article-title":"Antiproliferative and antimicrobial activity of traditional Kombucha and Satureja montana L. Kombucha","volume":"13","author":"Bogdanovic","year":"2008","journal-title":"J. BUON"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"477","DOI":"10.1021\/jf000877h","article-title":"Degradation of green tea catechins in tea drinks","volume":"49","author":"Chen","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"946","DOI":"10.3390\/12050946","article-title":"Cancer preventive mechanisms of the green tea polyphenol (-)-Epigallocatechin-3-gallate","volume":"12","author":"Chen","year":"2007","journal-title":"Molecules"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1016\/S1016-8478(23)17423-1","article-title":"Vitexin, an HIf-1\u03b1 alpha inhibitor, has anti-metastatic potential in PC12 cells","volume":"22","author":"Choi","year":"2006","journal-title":"Mol. Cells"},{"key":"ref_46","first-page":"75","article-title":"Effect of solvent fractions of kombucha tea on viability and invasiveness of cancer cells-characterization of dimethyl 2-(2-hydroxy-2-methoxypropylidine) malonate and vitexin","volume":"10","author":"Jayabalan","year":"2011","journal-title":"Indian J. Biotechnol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.bionut.2012.08.001","article-title":"Downregulation of signalling molecules involved in angiogenesis of prostate cancer cell line (PC-3) by kombucha (lyophilized)","volume":"3","author":"Srihari","year":"2013","journal-title":"Biomed. Prev. Nutr."},{"key":"ref_48","first-page":"28","article-title":"Inhibitory effects of tea and caffeine on UV-induced carcinogenesis: Relationship to enhanced apoptosis and decreased tissue fat","volume":"2","author":"Conney","year":"2002","journal-title":"Eur. J. Cancer Prev."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"649","DOI":"10.1097\/00075197-200311000-00008","article-title":"Antimutagenic activity of tea: Role of polyphenols","volume":"6","author":"Ioannides","year":"2003","journal-title":"Curr. Opin. Clin. Nutr. Metab. Care"},{"key":"ref_50","first-page":"66","article-title":"Signal transduction pathways: Targets for green and black tea polyphenols","volume":"6","author":"Park","year":"2003","journal-title":"J. Biochem. Mol. Biol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"275","DOI":"10.1615\/JEnvironPatholToxicolOncol.2013007074","article-title":"Fermented Pu-erh tea increases In Vitro anticancer activities in HT-29 cells and has antiangiogenetic effects on HUVECs","volume":"32","author":"Zhao","year":"2013","journal-title":"J. Environ. Pathol. Toxicol. Oncol."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1016\/j.jchromb.2009.12.003","article-title":"Determination of D-saccharic acid-1,4-lactone from brewed kombucha broth by high performance capillary electrophoresis","volume":"878","author":"Wang","year":"2010","journal-title":"J. Chromatogr. B"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"116","DOI":"10.1080\/07315724.1995.10718483","article-title":"Vitamin C and the common cold: A retrospective analysis of chalmers review","volume":"14","author":"Hemila","year":"1995","journal-title":"J. Am. Coll. Nutr."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/S0165-1218(96)90094-4","article-title":"Tea polyphenols as inhibitors of mutagenicity of major classes of carcinogens","volume":"371","author":"Weisburger","year":"1996","journal-title":"Mutat. Res."},{"key":"ref_55","unstructured":"Centers for Disease Control and Prevention, CDC (1995). Unexplained severe illness possibly associated with consumption of kombucha tea\u2014Iowa. MMWR-Morb. Mortal. Wkly. Rep., 44, 892\u2013900."}],"container-title":["Microorganisms"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-2607\/7\/12\/700\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T13:42:27Z","timestamp":1760190147000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-2607\/7\/12\/700"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,12,14]]},"references-count":55,"journal-issue":{"issue":"12","published-online":{"date-parts":[[2019,12]]}},"alternative-id":["microorganisms7120700"],"URL":"https:\/\/doi.org\/10.3390\/microorganisms7120700","relation":{},"ISSN":["2076-2607"],"issn-type":[{"value":"2076-2607","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,12,14]]}}}