ANALYSIS OF BENEFICIAL MICROORGANISMS IN KOMBUCHA AS ANTIMICROBIAL AGENTS AGAINST SKIN DISEASE-CAUSING MICROORGANISMS
DOI:
https://doi.org/10.71282/jurmie.v3i7.2378Keywords:
Antimicrobial, Kombucha, Microbiome, Propionibacterium acnes, Staphylococcus aureus.Abstract
Skin infections caused by pathogenic bacteria, such as Propionibacterium acnes and Staphylococcus aureus, remain a significant health concern, highlighting the need for natural antimicrobial alternatives to reduce the risk of antibiotic resistance. This study aimed to analyze the microorganisms present in kombucha and evaluate their antimicrobial potential against skin pathogenic bacteria based on previously published studies. A narrative literature review with a descriptive qualitative approach was conducted by collecting scientific articles from Google Scholar, ScienceDirect, and PubMed. The collected data were integrated and analyzed descriptively to describe the characteristics of kombucha microorganisms and their antimicrobial activity. The findings indicate that kombucha contains a Symbiotic Culture of Bacteria and Yeast (SCOBY), which is predominantly composed of acetic acid bacteria, lactic acid bacteria, and yeasts. During fermentation, these microorganisms produce various bioactive compounds, including acetic acid, gluconic acid, polyphenols, and flavonoids, which contribute to the inhibition of pathogenic bacterial growth. Previous studies also demonstrate that the antimicrobial activity of kombucha increases with longer fermentation periods, as indicated by the formation of inhibition zones against Propionibacterium acnes and Staphylococcus aureus. Based on these findings, kombucha has the potential to be developed as a natural antimicrobial ingredient in topical formulations for preventing bacterial skin infections.
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