Biochemical Characteristics of Tea Fungus Produced During Kombucha Fermentation
Rasu Jayabalan, Kesavan Malini, Muthuswamy Sathishkumar, Krishnaswami Swaminathan, Sei Eok Yun
Tea fungus is a symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Due to the rich biomass in tea fungus, it can be utilized as a protein supplement in animal feed. The present study aimed to analyze the biochemical characteristics of tea fungus with the effect of fermentation time. Proximate, amino acids and elemental analysis of tea fungus produced during kombucha fermentation were studied along with a total count of microflora. Results suggested that tea fungus is rich in crude protein, crude fiber, and amino acid lysine. The biochemical characteristics of tea fungus studied were increased throughout the fermentation time.
Keywords: acetic acid, amino acids, lysine, protein, time
Citation: Food Science and Biotechnology, 19(3), 843-847.
Study Mailing Address:
Division of Biotechnology, Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonbuk National University, Jeonju, Jeonbuk 561-756, Korea
Tel: +82-63-270-2568; Fax: +82-63-270-2572
Date Updated: March 28, 2020