THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR
Articles > Article · 2018
Authors: Özer KINIK, Gülfem ÜNAL, Ayşe Sibel AKALIN, Ecem Akan, Özer Kınık
Food and Health, International, 2018, vol 4, pp 124-131
DOI: 10.3153/fh18012
Summary
The influence of supplementation with green and black tea on microbiological properties and antimicrobial activities of kefir was investigated during 21 days of storage.The samples supplemented with 2% either green or black tea had higher viable counts of both kefir cultures than those of supplemented with the ratio of 4%.Both green and black tea extracts showed antimicrobial activity on Escherichia coli, Bacillus cereus, Staphylococcus aureus, Candida albicans however this effect was detected higher in samples containing green tea.