Antibacterial activity of herbal infusion Kombucha against bacterial pathogen

Abstract

Fermented tea has the potential of creating a healthier drinks with the biological protection against bacteria pathogen. With the fusion of herbal leaves with Kombucha, the final product was aimed to provide greater antimicrobial activity. This project determines the antibacterial activity of three kinds of herbal infusion Kombucha based on herbal leaves Moringa (KM), Misai Kucing (KMK) and Butterfly Wing (KBW). E.coli (E260) IMR strain was used as the pathogenic bacteria. Kirby-Bauer test showed that KMK produced the highest inhibition diameter of 10.67 ± 2.19 mm. For MIC test, KMK and KBW was able to inhibit E.coli strain at a concentration of 4mg/ml while for MBC test, KMK again excelled with minimum bacteria concentration of 8 mg/ml. In the antioxidant DPPH test for all three herbal infusion Kombucha, KMK was found to have highest antioxidant activity of 88.34 ± 0.57 %, and further antioxidant TPC test among the three herbal infusion Kombucha showed that KMK contained highest phenolic content with a concentration of 47.86 ± 1.70 mg GAE/g. Interrelationship between DPPH – TPC and pH – antibacterial was found to exist, each giving an R2 value of 0.6184 and 0.8197 respectively. KMK was selected to undergo extraction, with which n-butanol successfully extracted the highest antibacterial content that had an inhibition zone of 7.83 ± 0.17 mm. HPLC testing indicated the presence of gallic acid, rosmarinic acid, caffeic acid and lastly quercetin in KMK. As a whole, drinks with the greatest performance in antibacterial activity and antioxidant activity is KMK.