Plant-Based Probiotic Beverages in Preventing the Growth of Foodborne Pathogenic Bacteria: A Review
DOI:
10.29303/jpm.v20i3.8745Published:
2025-05-16Issue:
Vol. 20 No. 3 (2025): May 2025 (in Progress)Keywords:
Antibacterial; Foodborne Pathogens; Kombucha Tea; Probiotic BeveragesArticles
Downloads
How to Cite
Downloads
Metrics
Abstract
Foodborne illnesses are mostly caused by bacteria. Bacteria, including Escherichia coli, Salmonella sp., Shigella sp. and Staphylococcus aureus, are the most common causes of foodborne diseases. One alternative to reduce the risk of infection from bacteria that cause foodborne diseases is the consumption of probiotic beverages, which has become a natural alternative in improving digestive health and endurance. One type of probiotic drink that is gaining increasing attention is plant-based kombucha tea. Plant parts that can be used as kombucha tea are fruits, leaves, and flowers and have antibacterial activity with various categories of inhibition zone strength. This research uses a systematic review and collects relevant articles, with 14 articles as the main reference. The analysis found that salak Bali fruit, pineapple honey fruit, belimbing wuluh fruit, tea leaves, soursop leaves, telang flowers, gardenia flowers, and red seaweed have the potential as a probiotic kombucha tea drink that can inhibit the growth of pathogenic bacteria that cause foodborne diseases. The categories of inhibition zones produced ranged from weak to very strong, with inhibition zone diameters ranging from 4.20 mm to 24.7 mm. The optimal zone of inhibition of this probiotic drink is influenced by the plant parts used, the length of fermentation, the type of substrate, the test method and the type of bacteria. Plant-based probiotic beverages show effective antibacterial activity against foodborne pathogens and offer valuable insights into microbial interactions and sustainable food biotechnology in scientific learning.
References
T. Bintsis, "Foodborne pathogens. AIMS microbiol 3: 529–563," ed, 2017.
A. Sharma, P. Vikrant, and W. Azmi, "Antimicrobial potential of lactic acid bacteria against food spoilage and foodborne pathogenic bacteria," Annals of Phytomedicine, vol. 12, no. 2, pp. 120-130, 2023, doi: http://dx.doi.org/10.54085/ap.2023.12.2.14.
M. A. Croxen, R. J. Law, R. Scholz, K. M. Keeney, M. Wlodarska, and B. B. Finlay, "Recent advances in understanding enteric pathogenic Escherichia coli," Clinical microbiology reviews, vol. 26, no. 4, pp. 822-880, 2013, doi: http://dx.doi.org/10.1128/CMR.00022-13.
J. Kadariya, T. C. Smith, and D. Thapaliya, "Staphylococcus aureus and staphylococcal food‐borne disease: an ongoing challenge in public health," BioMed research international, vol. 2014, no. 1, p. 827965, 2014, doi: http://dx.doi.org/10.1155/2014/827965.
S.-K. Eng, P. Pusparajah, N.-S. Ab Mutalib, H.-L. Ser, K.-G. Chan, and L.-H. Lee, "Salmonella: a review on pathogenesis, epidemiology and antibiotic resistance," Frontiers in life science, vol. 8, no. 3, pp. 284-293, 2015, doi: https://doi.org/10.1080/21553769.2015.1051243.
K. L. Kotloff, M. S. Riddle, J. A. Platts-Mills, P. Pavlinac, and A. K. Zaidi, "Shigellosis," The Lancet, vol. 391, no. 10122, pp. 801-812, 2018, doi: https://doi.org/10.1016/S0140-6736(17)33296-8.
H. Battikh, A. Bakhrouf, and E. Ammar, "Antimicrobial effect of Kombucha analogues," LWT-Food Science and Technology, vol. 47, no. 1, pp. 71-77, 2012, doi: https://doi.org/10.1016/j.lwt.2011.12.033.
X. Fan, H. Ngo, and C. Wu, "Natural and bio-based antimicrobials: A review," Natural and bio-based antimicrobials for food applications, pp. 1-24, 2018.
F. D. Mojikon, M. E. Kasimin, A. M. Molujin, J. A. Gansau, and R. Jawan, "Probiotication of nutritious fruit and vegetable juices: an alternative to dairy-based probiotic functional products," Nutrients, vol. 14, no. 17, p. 3457, 2022, doi: https://doi.org/10.3390/nu14173457.
B. Misselwitz, M. Butter, K. Verbeke, and M. R. Fox, "Update on lactose malabsorption and intolerance: pathogenesis, diagnosis and clinical management," Gut, vol. 68, no. 11, pp. 2080-2091, 2019, doi: http://dx.doi.org/10.1136/.
R. Jayabalan, R. V. Malbaša, E. S. Lončar, J. S. Vitas, and M. Sathishkumar, "A review on kombucha tea—microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus," Comprehensive reviews in food science and food safety, vol. 13, no. 4, pp. 538-550, 2014, doi: doi: 10.1111/1541-4337.12073.
A. J. Marsh, O. O'Sullivan, C. Hill, R. P. Ross, and P. D. Cotter, "Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples," Food microbiology, vol. 38, pp. 171-178, 2014, doi: http://dx.doi.org/10.1016/j.fm.2013.09.003.
T. Kaewkod, S. Bovonsombut, and Y. Tragoolpua, "Efficacy of kombucha obtained from green, oolong, and black teas on inhibition of pathogenic bacteria, antioxidation, and toxicity on colorectal cancer cell line," Microorganisms, vol. 7, no. 12, p. 700, 2019, doi: https://doi.org/10.3390/microorganisms7120700.
F. Rezaldi, H. Sasmita, U. W. Somantri, and Y. Kolo, "Pengaruh Metode Bioteknologi Fermentasi Kombucha Bunga Telang (Clitoria ternateaa L.) Sebagai Antibakteri Gram Positif-Negatif Berdasarkan Konsentrasi Gula Tropicanaslim Yang Berbeda-Beda," Pharmaqueous: Jurnal Ilmiah Kefarmasian, vol. 4, no. 1, pp. 15-27, 2022, doi: https://doi.org/10.36760/jp.v4i1.373.
F. Rezaldi, O. Rachmat, M. F. Fadillah, D. Y. Setyaji, and A. Saddam, "Bioteknologi Kombucha Bunga Telang (Clitoria ternatea L) Sebagai Antibakteri Salmonella thypi dan Vibrio parahaemolyticus Berdasarkan Konsentrasi Gula Aren," Jurnal Gizi Kerja dan Produktivitas, vol. 3, no. 1, pp. 13-22, 2022, doi: http://dx.doi.org/10.52742/jgkp.v3i1.14724.
K. Kusumiyati, D. Y. Setyaji, M. F. Fadillah, and F. Rezaldi, "Uji Daya Hambat Madu Hutan Baduy Sebagai Substrat Pada Bunga Telang (Clitoria ternatea L) Melalui Metode Bioteknologi Fermentasi Kombucha Dalam Menghambat Pertumbuhan Bakteri Patogen," Medfarm: Jurnal Farmasi Dan Kesehatan, vol. 11, no. 2, pp. 142-160, 2022, doi: https://doi.org/10.48191/medfarm.v11i2.109.
N. A. Yanti, S. Ambardini, A. Ardiansyah, W. O. L. Marlina, and K. D. Cahyanti, "Aktivitas antibakteri Kombucha daun sirsak (Annona muricata L.) dengan konsentrasi gula berbeda," Berkala Sainstek, vol. 8, no. 2, pp. 35-40, 2020, doi: https://doi.org/10.19184/bst.v8i2.15968.
K. Palupi, "Aktivitas Antibakteri Kombucha Daun Sirsak (Annona Muricata Linn.) pada Bakteri Escherichia Coli dan Salmonella Typhi," 2021.
N. T. Wulansari, A. I. M. Padmiswari, and I. A. M. Damayanti, "The effectiveness probiotic drink of salak bali (Salacca zalacca) in inhibiting growth of Escherichia coli," Jurnal Biologi Tropis, vol. 22, no. 3, pp. 934-939, 2022, doi: https://doi.org/10.29303/jbt.v22i3.3515.
I. M. P. A. Agung and N. T. Wulansari, "Probiotic antibacterial activity test of Bali salak fruit (Salacca zalacca var Amboinensis) against Staphylococcus aureus," Jurnal Biologi Tropis, vol. 23, no. 4, pp. 6-11, 2023, doi: https://doi.org/10.29303/jbt.v23i4.4503.
F. R. Fadhilah et al., "Potensi Antimikroba Pada Teh Kombucha Bunga Kecombrang (Etlangia elatior)," The Indonesian Journal of Infectious Diseases, vol. 10, no. 1, pp. 24-35, 2024, doi: https://doi.org/10.32667/ijid.v10i1.186.
A. I. Chofidah, M. D. Danu, and I. H. Rosyidah, "Uji aktivitas antibakteri kombucha rosela (Hibiscus Sabdariffa L.) terhadap bakteri Escherichia coli dan Staphylococcus aureus," Journal of Pharmaceutical Care Anwar Medika (J-PhAM), vol. 2, no. 1, pp. 43-47, 2019, doi: http://dx.doi.org/10.36932/jpcam.v2i1.17.
S. Susilowati, F. Rezaldi, M. F. Fadillah, P. Priyoto, and A. V. Galaresa, "Uji Aktivitas Farmakologi Secara In Vitro terhadap Pertumbuhan Bakteri Staphylococcus aureus dan Escherichia coli dari bunga Kacapiring (Gardenia jasminoides) Melalui Metode Bioteknologi Fermentasi Kombucha," Jurnal Kesehatan Dan Kedokteran, vol. 1, no. 1, pp. 9-14, 2022.
F. Rezaldi, M. F. Fadillah, L. D. Agustiansyah, S. A. Tanjung, L. Halimatusyadiah, and E. Safitri, "Aplikasi metode bioteknologi fermentasi kombucha buah nanas madu (Ananas comosus) subang sebagai antibakteri gram positif dan negatif berdasarkan konsentrasi gula yang berbeda," Jurnal Agroteknologi Merdeka Pasuruan, vol. 6, no. 1, pp. 9-21, 2022.
F. Rezaldi, M. Herjayanto, Y. Kolo, S. Mubarok, and D. Jubaedah, "Antibakteri Staphylococcus aureus dan Escherichia coli dari Kombucha Rumput Laut Merah (Eucheuma spinosum) Karangantu Banten dan Antifungi Curvularia pseudorobusta Pada Ikan Mas Koki," JAGO TOLIS: Jurnal Agrokompleks Tolis, vol. 4, no. 2, pp. 90-96, 2024, doi: https://doi.org/10.56630/jago.v4i2.542.
Y. D. N. Fajriyah, D. Wahyuni, and S. Murdiyah, "Pengaruh kombucha sari buah belimbing wuluh (Averrhoa bilimbi L.) terhadap pertumbuhan bakteri Escherichia coli," 2015.
B. Wang, K. Rutherfurd-Markwick, X.-X. Zhang, and A. N. Mutukumira, "Kombucha: Production and microbiological research," Foods, vol. 11, no. 21, p. 3456, 2022, doi: https://doi.org/10.3390/foods11213456.
H. Antolak, D. Piechota, and A. Kucharska, "Kombucha tea—A double power of bioactive compounds from tea and symbiotic culture of bacteria and yeasts (SCOBY)," Antioxidants, vol. 10, no. 10, p. 1541, 2021, doi: https://doi.org/10.3390/antiox10101541.
V. Kumar and V. Joshi, "Kombucha: Technology, microbiology, production, composition and therapeutic value," International Journal of Food and Fermentation Technology, vol. 6, no. 1, pp. 13-24, 2016, doi: 10.5958/2277-9396.2016.00022.2.
H. Khoiriyah and P. Ardiningsih, "Penentuan Waktu Inkubasi Optimum terhadap Aktivitas Bakteriosinlactobacillus Sp. Red4," Jurnal Kimia Khatulistiwa, vol. 3, no. 4, 2014.
C. Dufresne and E. Farnworth, "Tea, Kombucha, and health: a review," Food research international, vol. 33, no. 6, pp. 409-421, 2000.
M. Balouiri, M. Sadiki, and S. K. Ibnsouda, "Methods for in vitro evaluating antimicrobial activity: A review," Journal of pharmaceutical analysis, vol. 6, no. 2, pp. 71-79, 2016, doi: https://doi.org/10.1016/j.jpha.2015.11.005.
W. Davis and T. Stout, "Disc plate method of microbiological antibiotic assay: I. Factors influencing variability and error," Applied microbiology, vol. 22, no. 4, pp. 659-665, 1971.
D. Pratiwi and N. Qolby, "Perbandingan Bioaktivitas Antioksidan Teh Hijau (Camellia Sinensis) Basah Dan Kering Dari Perkebunan Teh Sidamanik: Comparison Of Antioxidant Bioactivity Of Green Tea (Camellia Sinensis) Wet And Dry From Sidamanik Tea Plantation," Binawan Student Journal, vol. 6, no. 2, pp. 162-168, 2024, doi: https://doi.org/10.54771/z2rgb806.
Z. Nadiroh, R. P. SS, and D. S. Damayanti, "KOMBUCHA BUNGA TELANG (Clitoria ternatea L.) BERPENGARUH TERHADAP AST DAN ALT MENCIT (Mus musculus) JANTAN," Jurnal Kedokteran Komunitas (Journal of Community Medicine), vol. 12, no. 1, 2024.
M. F. Fathurrohim et al., "Analisis Potensi Fermentasi Kombucha Bunga Telang (Clitoria ternatea L.) dengan Konsentrasi Gula Stevia sebagai Inhibitor Pertumbuhan Bakteri Patogen," Jurnal Jeumpa, vol. 9, no. 2, pp. 729-738, 2022, doi: 10.33059/jj.v9i2.6357
G. Sreeramulu, Y. Zhu, and W. Knol, "Kombucha fermentation and its antimicrobial activity," Journal of agricultural and food chemistry, vol. 48, no. 6, pp. 2589-2594, 2000.
M. H. Barkah, D. S. Damayanti, and R. Hakim, "Pengaruh Lama Fermentasi Kombucha Daun Sirsak (Annona muricata L.) Terhadap Daya Hambat Pertumbuhan Bakteri Escherichia coli," Jurnal Bio Komplementer Medicine, vol. 8, no. 2, 2021.
I. Ismail, F. Mubarak, R. I. Rasyak, R. Rusli, F. Fitriana, and H. M. i. Mashar, "Isolasi dan uji aktivitas bakteri asam laktat dari produk fermentasi kombucha teh dalam menghambat bakteri Escherichia coli, Staphylococcus aureus, dan Salmonella thypi," Jurnal Mandala Pharmacon Indonesia, vol. 9, no. 2, pp. 335-344, 2023, doi: 10.35311/jmpi.v9i2.386.
W. Astuti, D. Susanti, and T. Tutik, "Uji Antibakteri Ekstrak Etanol Daun Belimbing Wuluh (Averrhoa bilimbi L.) Terhadap Bakteri Staphylococcus aureus dan Escherichia Coli Menggunakan Metode Dilusi," Jurnal Ilmu Kedokteran dan Kesehatan, vol. 11, no. 5, pp. 1038-1049, 2024.
L. J. Damongilala, F. Losung, and V. Dotulong, "Aktivitas antibakteri ekstrak rumput laut Eucheuma spinosum segar dari perairan Pulau Nain Sulawesi Utara," Jurnal Ilmiah Sains, pp. 91-95, 2021, doi: https://doi.org/10.35799/jis.21.1.2021.33881.
F. Effendi, A. P. Roswiem, and E. Stefani, "Uji aktivitas antibakteri teh kombucha probiotik terhadap bakteri Escherichia coli dan Staphylococcus aureus," FITOFARMAKA: Jurnal Ilmiah Farmasi, vol. 4, no. 2, pp. 1-9, 2014.
Author Biography
Nadya Treesna Wulansari, Bachelor of Food Technology Program, Faculty of Technology, Institute of Technology and Health Bali
License
Copyright (c) 2025 Nadya Treesna Wulansari
This work is licensed under a Creative Commons Attribution 4.0 International License.
The following terms apply to authors who publish in this journal:
1. Authors retain copyright and grant the journal first publication rights, with the work simultaneously licensed under a Creative Commons Attribution License 4.0 International License (CC-BY License) that allows others to share the work with an acknowledgment of the work's authorship and first publication in this journal.
2. Authors may enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., posting it to an institutional repository or publishing it in a book), acknowledging its initial publication in this journal.
3. Before and during the submission process, authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website), as this can lead to productive exchanges as well as earlier and greater citation of published work (See The Effect of Open Access).
