Kombucha Research & Scientific Studies



2 search results in "Zygosaccharomyces"


CHARACTERIZATION OF THE TEA FUNGUS METABOLITES

By Philippe J. Blanc

The tea fungus (commonly designed as "kombucha") is a symbiotic culture of at least three microorganisms: the acetic acid bacteria Acetobacter xylinum and two yeasts Zygosaccharomyces rouxii and Candida sp. in sugared tea (Hesseltine, 1965; Anonymous, 1983). These microorganisms were cultured ...

Viewed 0 times • 0 likes



COMPARISON OF THE PRODUCTS OF KOMBUCHA FERMENTATION ON SUCROSE AND MOLASSES

By Radomir V. Malbaa, Eva S. Lonar, Mirjana S. Djuri

Fermentation of 1.5 g/L of Indian black tea, sweetened either with 70 g/L of sucrose or an adequate quantity of three kinds of molasses, was conducted by domestic Kombucha (Acetobacter strains in symbiosis with Saccharomycodes ludwigii, Saccharomyces cerevisiae, Saccharomyces bisporus, ...

Viewed 3 times • 0 likes