Kombucha - Functional Beverage: Composition, Characteristics and Process of Biotransformation
Eva S. Loncar, Radomir V. Malbasa, Sinisa L Markov, Veronika M Jerinic, Dragoljub D Cvetkovic
Kombucha is a refreshing beverage obtained by the process of biotransformation of sugared tea with a tea fungus. Kombucha is also frequently called "tea fungus" in the literature, although there is actually no fungus involved in the fermentation. The tea fungus is a symbiotic association of native yeasts and Acetobacteria species fermenting sugared (5-10%) black tea (0.2-0.5%) into a kombucha beverage. After about 7-10 days incubation at room temperature, kombucha is ready. Growth patterns of tea fungus microorganisms during the biotransformation process of kombucha are not well documented. Tea fungus produces many substances, which with the supply of tea nutirents, give the drink is unusual flavour and healthy properties.
Keywords: kombuha, tea mushroom, composition, characteristics, biotransformation
Citation: Hem.ind.57(10) 456-462 (2003)
Date Updated: January 20, 2021