Scientific Reports

Table 8 Antimicrobial activities of kombucha products made from black tea and fusions of black tea and PPC.

From: Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Tested microorganisms	Acetic acid (pH 3.0)*	Kombucha products*
Tested microorganisms	Acetic acid (pH 3.0)*	K1	K2	K3	K4	K5	K6	K7
A. hydrophila	+	−	+	+ +	+ +	+ +	+ + +	+ + +
E. coli (ATCC 25922)	+ +	−	+ +	+ +	+ + +	+ + +	+ + +	+ + +
P. aeruginosa (ATCC 27853)	+	−	+ + +	+ +	+ + +	+ + +	+ + +	+ + +
S. typhi DMST 22842	+	−	+ +	+ +	+ +	+ +	+ + +	+ + +
B. cereus	+	−	−	−	−	+	+	+

*Diameter of halo zone: − , no inhibition; + , 8–10 mm; + + , 11–15 mm; + + + , 15–20 mm.

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