Antibacterial Activity Study of Liubao Chongcha Extract

Abstract

Chongchai is a popular beverage in China, enjoyed by people all over the country. Recent studies indicate that Chongcha has a refreshing impact on the body and offers numerous advantages for one's well-being. This study sought to conduct a preliminary investigation into the antibacterial properties of Liubao Chongcha and Liubao tea aqueous extract. The goal was to assess their effectiveness against common pathogenic bacteria by determining the minimum bactericidal concentration and the minimum inhibitory concentration. The test microorganisms utilised in the study included Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas aeruginosa. The Kirby-Bauer disc diffusion method was used to confirm the inhibitory effect of water extracts from Chongcha and Liubao black tea on the studied strains. The Mueller-Hinton broth dilution method was used to determine the minimum inhibitory concentration and minimum bactericidal concentration of the Liubao Chongcha and Liubao tea aqueous extracts against S. aureus. The aqueous extracts of Liubao Chongcha and Liubao tea demonstrated significant inhibitory effects against S. aureus, moderate inhibitory effects against E. coli and P. aeruginosa, and minimal inhibitory effects against B. subtilis. The Chongcha aqueous extract exhibited a minimum bactericidal concentration (MBC) and minimum inhibitory concentration (MIC) of 0.625 mg/ml against S. aureus. Similarly, Liubao black tea water extract had an MBC and MIC of 1.25 mg/ml. The water extracts from Chongcha and Liubao black tea exhibited potent antibacterial activity against Gram-positive bacteria, while showing limited or no inhibitory effects on Gram-negative bacteria.