THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR

Cem Karagözlü; Gülfem Ünal; A. Sibel Akalın; Ecem Akan; Özer Kınık

doi:10.3153/FH18012

EN

THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR

Abstract

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

Keywords

Green tea,Black tea,Kefir,An-timicrobi-al,Viability

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Cem Karagözlü ^*
EGE ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, SÜT TEKNOLOJİSİ BÖLÜMÜ
0000-0002-2874-4998
Türkiye

Gülfem Ünal
Ege Üniversitesi, Ziraat Fakültesi, Süt Teknolojisi Bölümü, Bornova, İzmir
0000-0002-1999-1292
Türkiye

A. Sibel Akalın
Ege Üniversitesi, Ziraat Fakültesi, Süt Teknolojisi Bölümü, Bornova, İzmir
0000-0003-1137-7594
Türkiye

Ecem Akan
Ege Üniversitesi, Ziraat Fakültesi, Süt Teknolojisi Bölümü, Bornova, İzmir
0000-0001-6479-7336
Türkiye

Özer Kınık
Ege Üniversitesi, Ziraat Fakültesi, Süt Teknolojisi Bölümü, Bornova, İzmir
0000-0002-5811-9851
Türkiye

Publication Date

January 22, 2018

Submission Date

July 10, 2017

Acceptance Date

November 11, 2017

Published in Issue

Year 1970 Volume: 4 Number: 2

DOI

https://doi.org/10.3153/FH18012

IZ

https://izlik.org/JA25KJ66ZP

Cite

RIS / Bibtex

APA

Karagözlü, C., Ünal, G., Akalın, A. S., Akan, E., & Kınık, Ö. (2018). THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR. Food and Health, 4(2), 124-131. https://doi.org/10.3153/FH18012