Antimicrobial properties of Kombucha tea

Kombucha tea contains probiotic ingredients and has antimicrobial properties. That means it has the power to fight viruses and bacteria.

Researchers have demonstrated kombucha’s antimicrobial activity against a large number of pathogenic microorganisms even at neutral pH and after denaturation.

The antimicrobial effects of kombucha are often attributed to its low pH, which wreaks havoc for pathogenic organisms such as Bacillus cereus, Escherichia coli, Helicobacter pylori, Listeria moncytogenes, Micrococcus luteus, etc.

Acetic acid has been suggested to be a major antimicrobial agent in kombucha tea, in conjunction with other compounds like bacteriocis and tea-derived phenolic compounds.

The weak gluconic and acetic acids in kombucha specifically target and shut down pathogenic organisms by disrupting their cell membranes, changing the pH of the pathogenic cells, and creating an excess of toxic anions, to finish the job.
Antimicrobial properties of Kombucha tea