The effect of Kombucha Fermentation on Chestnut Cancer Factor (Cryphonectria parasitica (Murrill) E.M Barr)

Aim of study: Kombucha is a drink obtained by fermentation of sugary tea composed of acetic bacteria and yeast symbiosis. Its effect on prostate cancer and apoptosis, antimicrobial and antioxidant effect in culture medium has been searched. Apart from these studies, the microbial fertilizer property of Kombucha in agriculture has been investigated. In this study, prevention of Cryphonectria parasitica (Murrill) Barr growth by Kombucha tea is aimed. Area of study: Kombucha was bought commercially. Infected samples were obtained from Amasra Topderesi Chestnut Forest (41°43'34.2"N-32°24'19.0"E). Material and Methods: Fungi samples were examined microscopically via Leica DM 750 digital imaging system in vitro. Anatomic characterisation was performed under light microscope Main results: In vitro Cryphonecteria parasitica growth is prevented to a certain extend via Kombucha fermentation. This effect of Kombucha is thought to be as a result of microbial richness. The aim of this study is to make think that Kombucha can prevent plant diseases and pave the way for more important studies in the future. Highlights: In this study, prevention of Cryphonectria parasitica growth by Kombucha tea is aimed. It was observed that Kombucha fermentation prevented the growth of Cryphonectria parasitica in vitro