Bile Salts Influence on Kombucha LAB

bile salts influence on LAB was tested according to the method described by Adetoye et al. (2018) [26 (link)] with some modifications. The Kombucha LAB isolates were cultivated in MRS broth (VWR, UK) at 37 °C/4 h supplemented with different bile salt (Oxoid, UK) concentrations (0.5 and 1%). The sampling was done after 2 and 4 h of cultivation; dilutions were performed in sterile peptone (Oxoid, UK) water and spread on MRS-agar plate. Cell levels dynamic was measured by calculating CFU/mL After counting the colonies by the aid of a Colony Counter (Boeco CC-1, UK). All samples were performed in triplicate.