Microbial Characterization and Antimicrobial Activity of Aegle marmelos (Bael Fruit) Kombucha: Insights into Fermentation Dynamics and Health-Promoting Properties
Abstract
Building on previous research that explored the fermentation, antioxidant activity, total suspended solids (TSS), Vitamin C content, and phenolic compounds in Aegle marmelos (bael fruit) kombucha, this study focuses primarily on microbial characterization and antimicrobial activity. The microbial analysis identified Saccharomyces cerevisiae as the dominant yeast species and Acetobacter xylinus as the key bacterial strain responsible for fermentation. These microorganisms are integral to the formation of the SCOBY and the development of the kombucha’s distinctive bioactive profile. Additionally, the antimicrobial potential of Aegle marmelos kombucha was evaluated against common pathogens, including Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Bacillus subtilis. Significant antimicrobial activity was observed, particularly against Bacillus subtilis and Staphylococcus aureus, confirming the antimicrobial efficacy of kombucha. This study contributes to a deeper understanding of the microbial dynamics and antibacterial properties of Aegle marmelos kombucha, complementing prior findings on its antioxidant and nutritional benefits.
How to Cite
Sunita Joon, Basanti Brar, Kiran Bala, "Microbial Characterization and Antimicrobial Activity of Aegle marmelos (Bael Fruit) Kombucha: Insights into Fermentation Dynamics and Health-Promoting Properties", Vol. 3, Issue 1, 11-04-2025, pp. 149-161.
