Progress in research and application of kombucha [J]

Authors:
WU Yan, Ruan Hui, He Guo-qing

Abstract:
Kombucha is a kind of functional beverage with a long history,which is fermented by yeast,acetic acid bacteria, and lactic acid bacteria in sugared tea.In recent years,a new trend in the application and research of kombucha has emerged.In this paper,the application and research progress of kombucha at home and abroad had been summarized, such as types of microorganisms in kombucha,the functional components and their effects,antibacterial and antioxidant activities of the fermentation broth,the development of the kombucha fermentation products and so on.Furthermore,the future application prospect had been presented.



Country: China

Study Mailing Address:
College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China

Date Updated: January 25, 2021