CHARACTERIZATION OF THE TEA FUNGUS METABOLITES
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 in their traditional medium, and several metabolites were identified and quantified: ethanol, lactic, acetic, gluconic, and glucuronic acids. The antibacterial product known as usnic acid was also searched.
Keywords: acetic acid, acetobacter, ethanol, glucuronic acid, saccharomyces, zygosaccharomyces
Country: Toulouse, FRANCE
Citation: Biotechnology letters, 18(2), 139-142.
Study Mailing Address:
D6partement de G6nie Biochimique et Alimentaire, UA CNRS N544, Institut National
des Sciences Appliqu6es, Complexe Scientifique de Rangueil F-31077 Toulouse cedex
Date Updated: March 3, 2020