Isolation and Purification of Antibacterial Compound from Kombucha of SCOBY

The misuse of antibiotics has contributed to the widespread emergence of antimicrobial resistance (AMR), emphasizing the need for alternative antimicrobial agents. Kombucha, a fermented beverage containing a symbiotic culture of bacteria and yeast (SCOBY), has gained attention for its antibacterial activity and potential health benefits. This study investigated the antibacterial properties of kombucha and SCOBY, isolating and characterizing the active compounds responsible for these effects. Both kombucha broth and dried SCOBY effectively inhibited <i>Escherichia coli</i>, <i>Listeria monocytogenes</i>, <i>Staphylococcus aureus</i>, and <i>Salmonella Typhimurium</i>, with dried SCOBY demonstrating stronger activity. Instrumental analyses identified 5-hydroxymethylfurfural (HMF) as the primary antibacterial compound in the SCOBY extracts. HMF significantly inhibited <i>L. monocytogenes</i> and <i>S. aureus</i>, with its antibacterial inhibition surpassing that of chloramphenicol in these two bacterial species. Previous studies have shown that, in addition to its antibacterial effects, HMF has potential applications in the production of polymers and pharmaceuticals, and as a fuel additive, suggesting its potential in the chemical and biofuel industries. This study highlights the antibacterial activity of HMF and underscores the need for further research to evaluate its safety and applicability in various fields.