الفهرس 
Vaginal InfectionsOnly 14 pages are availabe for public view
 |  | from | 85 |  |  |
| | | from | 85 | | |
Abstract
Kombucha tea is a beverage of a fermented tea consumed traditionally in many countries and has several benefits. Kombucha is sometimes referred to as tea fungus, mother, or mushroom. Kombucha is originated from the fermentation of sugared tea with a symbiosis culture of acetic bacteria and yeasts (Frank, 1995; Teoh et al., 2004). It has unique aromatic, sweet, and sour taste and contains diversified type of vitamin, minerals, and organic acid of fermented tea leaves. Kombucha is the results of fermentation of yeast culture and acid bacteria. The fermentation process of kombucha is affected by several factors of surroundings such as amount of inoculum, incubation temperature, pH, and initial sugar concentration (Junior et al., 2009). In kombucha fermentation, tea is used as the fermentation media. Tea has functioned as mineral supply for the reaction of yeast and bacteria. Besides, it takes a role in giving the flavor and specific aroma of the kombucha (Greenwalt et al., 1998).
Kombucha beverage is known to possess many prophylactic and therapeutic benefits; it is believed to help in digestion, give relief against arthritis, act as a laxative, prevent microbial infections, combat stress and cancer, provide relief against hemorrhoids, impart a positive influence on the cholesterol levels, and facilitate excretion of toxin as well as blood cleansing (Malbaša et al., 2011; Jayabalan et al., 2014).The beneficial effects of kombucha tea are attributed to the presence of tea polyphenols, gluconic acid, glucuronic acid, lactic acid, vitamins, amino acids, antibiotics and a variety of micronutrients produced during the fermentation (Jayabalan et al., 2008). Some studies have demonstrated that Kombucha tea shows not only antibacterial activity but also antifungal activity. The antifungal activity is attributed to the production and presence of acetic acid in this beverage. In recent times, the immergence of resistant strains of pathogens associated with human diseases has been widely seen, and the use of Kombucha tea as an antimicrobial product can be used to overcome this problem (Battikh et al., 2013).