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cereus. The most antibacterial activity against S. aureus was observed in kombucha beverages prepared with green tea and peppermint for fermentation time of 21 days, at 2% and 8% sugar, respectively. Prepared beverages with peppermint and lemon verbena at 8% sugar and 21 days of fermentation showed the most antibacterial activity against E. coli and S. dysenteriae respectively. Generally, to achieve the highest antibacterial activity against the tested bacteria recommended preparation of kombucha beverages at the sugar of 8% and fermentati
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