Kombucha Tea: Metabolites

Authors:
Rasu Jayabalan, Radomir V Malbasa, Muthuswamy Sathishkumar

Abstract:
Kombucha, fermented black tea with symbiotic association of bacteria and yeast, has been claimed by its drinkers for several health benefits. The health benefits of kombucha tea are directly associated with the composition and the concentration of the biomolecules present in it. Being a product fermented by bacteria and yeast association, kombucha has a very complex composition that has a range of components from the tea plant, bacteria, yeast, and compounds produced during the fermentation process. The compounds responsible for the claimed benefits of kombucha have not been explored due to its complexity. This chapter focuses on the metabolites of kombucha, which have been reported.

Keywords: acetic acid bacteria cellulose pellicle fermentation fermented tea kombucha kombucha tea medusomyces gisevii symbiotic culture tea beverage tea fungus tea fermentation yeast



Country: India

Citation: Fungal Metabolites pp 1-14

Study Mailing Address:
National Institute of Technology Rourkela, Odisha, India

Date Updated: January 20, 2021