Skip to content
  • Login
  • Cart
Kombucha Brewers International
  • WHY KBI
    • Mission
    • Industry Info
    • Member Benefits
    • Join Now
  • Resources
    • Member Forum & Resource Library
    • Kombucha Code of Practice
    • Industry FAQ
    • KBI Approved Ethanol Testing Methodology
    • Kombucha Brewers Coronavirus Resource Center
  • Our Members
    • Brewery Members
    • Supplier Members
    • Partners
  • NEWSROOM
    • Press
    • Blog
    • SYMBIOSIS Magazine
    • Achievements
  • Events
    • World Kombucha Day 2.21
    • Webinar Wednesday
    • KombuchaKon 2022
    • Virtual KombuchaKon 2020
    • KBI Europe Committee Annual Member’s Meeting
  • Research & Advocacy
    • Kombucha Research Database
    • Lobbying
    • Laraine Dave Kombucha Education & Lobbying Fund
  • For Kombucha Lovers
    • World Kombucha Day 2.21
    • Kombucha FAQ
    • Kombucha Taproom Tourism Guide
    • Consumer’s Guide to Kombucha
Advanced Search




By Topic

  • 4-lactone (dsl)
  • Acetic Acid
  • Acetobacter
  • Acid Content
  • Acidity
  • Amino Acids
  • Animal Feed Supplement
  • Antimicrobial
  • Antioxidant
  • Arsenic
  • Arthritis
  • B Vitamins
  • Black Tea
  • Brettanomyces
  • Burns
  • Cadmium
  • Caffeine
  • Calcium
  • Cancer
  • Cells
  • Cellulose
  • Chickens
  • Cholesterol
  • Chronic Fatigue
  • Citric Acid
  • Coffee
  • Common Cold
  • Cosmetic
  • D-saccharic Acid 1
  • Dental Cavaties
  • Detoxification
  • Diabetes
  • Ducks
  • E. Coli
  • Emf
  • Environmental Pollutant
  • Ethanol
  • Fructose
  • Gastritis
  • Gluconacetobacter
  • Gluconic Acid
  • Glucose
  • Glucuronic Acid
  • Goundwater Contamination
  • Green Tea
  • Heat Pasteurization
  • Hepatoprotective
  • Immunity
  • Iron
  • Kefir
  • Kidney
  • Kombucha Symbiosis
  • Lactic Acid
  • Lactobacillus
  • Liver
  • Longevity
  • Lysine
  • Malic Acid
  • Mannitol
  • Mice
  • Organic Acids
  • Palm Sugar
  • Ph
  • Phosphorous
  • Polyphenols
  • Probiotics
  • Protein
  • Psoriasis
  • Pu-erh Tea
  • Radiation
  • Rats
  • Review
  • Saccharomyces
  • Scar Reduction
  • Sour Cherry Juice
  • Space
  • Stress
  • Sucrose
  • Sugar Content
  • Tartaric Acid
  • Tea Waste Material
  • Temperature
  • Time
  • Topical
  • Toxicant
  • Trichloroethylene (tce)
  • Ulcer
  • Ulcers
  • Vitamin
  • Weight Loss
  • Zygosaccharomyces
  • Show more


By Decade

  • 1990-1999
  • 2000-2009
  • 2010-2019
  • 2020-2029


By Country

  • Australia
  • Brazil
  • Canada
  • China
  • Columbia
  • Denmark
  • Ecuador
  • Egypt
  • France
  • Germany
  • Ghana
  • India
  • Indonesia
  • Indonesia, France
  • Iran
  • Iraq
  • Ireland
  • Italy
  • Kazakhstan
  • Korea
  • Latvia
  • Macedonia
  • Malaysia
  • Maylasia
  • Mexico
  • Netherlands
  • New Mexico
  • Poland
  • Poland & Usa
  • Portland
  • Portugal
  • Republic Of Korea
  • Romania
  • Russia
  • Serbia
  • Serbia.
  • Slovakia
  • South Africa
  • South Korea
  • Sri Lanka
  • Sri Lanka & Singapore
  • Sri Lanka, Canada
  • Sudan
  • Taiwan
  • Thailand
  • Toulouse, France
  • Tunesia
  • Tunisia
  • Turkey
  • U.s.
  • Uk
  • Ukraine
  • Ukraine/denmark
  • United Kingdom
  • United States
  • Usa
  • Usa - Suny Undergrad Presentation - Alfred State College Of Technology - Fa
  • Viet Nam
  • Vietnam
  • Yugoslavia
  • Show more



Changes in major components of tea fungus metabolites during prolonged fermentation



Authors:
C Chen, BY Liu

Abstract:
Changes in major components and microbes in tea fungus broth or kombucha were prepared from nine different sources during a prolonged fermentation of up to 60 days were investigated. Cell concentrations of both yeasts and acetic acid bacteria in broth were generally higher than those in the cellulosic pellicles. The residual sucrose concentration decreased linearly with time, although the rate fell after the first month. Metabolic fates of glucose and fructose produced as a result of the hydrolysis of sucrose were different. Glucose was not produced in parallel with fructose (0.085 g 100 ml(-1) d(-1)) but was produced with a lower initial rate (0.041 g 100 ml(-1) d(-1)). Both titratable acidity and gluconic acid increased steadily with time for all samples, although gluconic acid was not generated for 6 days until the fermentation had begun. Acetic acid increased slowly to a maximum value of 1.1 g 100 ml(-1) after 30 days; thereafter, it decreased gradually. Gluconic acid contributed to the titratable acidity and, thus, the taste of tea fungus broth, during the final stage of fermentation. It is concluded that the desired quality or composition of kombucha can be obtained through the proper control of fermentation time.

Keywords: acetic acid, acidity, fructose, gluconic acid, glucose, sucrose, time

Click Here to View The Study


Country: Taiwan

Citation: Journal of applied microbiology, 89(5), 834-839.

Study Mailing Address:
Department of Food Science, National,Chung-Hsing University, 250 Kuo-Kwang Road, Taichung, Taiwan 402

Date Updated: March 2, 2020

Thumbs Up 0 people like this study.


Kombucha Brewers International © All Rights Reserved 2014-2025