Studies on the Microbiology of Kombucha (Tea Fungus)

Authors:
Selma E Ahmed, Hamid A Dirar

Abstract:
Kombucha (tea fungus) is an acidic fermented beverage from tea extract and sugar. During the course of fermentation, yeasts declined in number in the beginning and then increased towards the end of fermentation. Bacteria began growing from the start and dominated the fermentation process, but their numbers dropped sharply at the end of fermentation. The fermentation products were mostly organic acids, with acetic acid giving the flavor of the drink. The yeasts isolated from Kombucha were mainly Debaryomyces, and the bacterium of importance was Acetobacter xylinum. Kombucha`s antimicrobial activity was conferred by the organic acids, and this is commonly known for other acidic fermented foods and drinks.

Keywords: studies on the microbiology of kombucha (tea fungus)



Country: Sudan

Citation: U. of K. J. Agric. Sci. 13 (1),

Study Mailing Address:
Department of Botany and Agricultural Biotechnology,
Faculty of Agriculture, University of Khartoum,
Shambat, Sudan

Date Updated: March 13, 2020