Investigation of antibacterial effect of kombucha tea onEscherichia coli o157:h7

Kombucha", known as "Kombu" in our country, is a polysaccharide layer containing a group of beneficial yeasts and bacteria. Kombucha produces a fermented beverage called Kombucha, which has a sweet taste and appropriate acidity. On the one hand, the limitation in the number and types of antibiotics, and on the other hand, the emergence of multidrug resistance in bacterial infections, increases humanity's search for new antibacterial resources. In this context, the antimicrobial effects of kombucha on various microorganisms are among the topics that have been researched recently. This study was conducted to investigate the antibacterial effect of the fermented beverage known as Kombucha tea on Escherichia coli O157:H7. Antibacterial activity was investigated by disk diffusion method, and expression of target genes by Real time PCR technique. According to the analysis results, it was found that the aqueous extract of Kombucha had a significant inhibitory effect on the bacterium and had a statistically significant reducing effect (P<0.01) on Stx2 gene expression, which is one of the virulence indicators of this organism in clinical symptoms. In conclusion, it was determined that Kombucha tea extract can inhibit the development and proliferation of Escherichia coli O157:H7 and also reduce gene expression. In order to better understand the antibacterial effect of Kombucha tea, it is necessary to increase research on various pathogens and elucidate its mechanisms of action.