索引于
- 学术期刊数据库
- Genamics 期刊搜索
- 学术钥匙
- 期刊目录
- 中国知网（CNKI）
- 西马戈
- 访问全球在线农业研究 (AGORA)
- 电子期刊图书馆
- 参考搜索
- 研究期刊索引目录 (DRJI)
- 哈姆达大学
- 亚利桑那州EBSCO
- OCLC-WorldCat
- SWB 在线目录
- 虚拟生物学图书馆 (vifabio)
- 普布隆斯
- 米亚尔
- 大学教育资助委员会
- 日内瓦医学教育与研究基金会
- 欧洲酒吧
- 谷歌学术
分享此页面
期刊传单
抽象的
Antimicrobial Activity of Broth Fermented with Kombucha Colonies
Rodrigo José Santos Júnior, Rejane Andrade Batista, Sheyla Alves Rodrigues, Lauro Xavier Filho and Álvaro Silva Lima
The kombucha is a consortium of yeast and bacterias originally from China, and able to produce a fermented broth, which presents antimicrobial activity against some pathogenic microorganisms. The goal of this work was to investigate the antimicrobial activity of fermented broth by kombucha colonies in the same condition used in a hospital in the Northeast of Brazil and to optimize the medium of kombucha growth. The fermented growth was efficient against Microsporum canis (LM-828), Escherichia coli (CCT-0355) and Salmonella typhi (CCT-1511). The best conditions of inhibition against M. canis (> 32mm) and E. coli (16 mm) was observed at pH 4.0, 55% of commercial sugar and 0.10 g/l of MgSO4, and for S. typhi (32 mm) without MgSO4. The conditions and time of fermentation used in the hospital are wrong.