The Research Progress of Kombucha
SONG Qing-peng, HU Zhuo-yan, LIU
Kombucha is a beverage produced by tea fungus fermentation with sweetened black tea.This article mainly introduces studies around the world on the composition of microorganisms,fermentation process,nutritional components, and functions of kombucha.Pospect of studies on kombucha is also made.
Citation: ZHANG Hu-cheng et al(College of Biological Engineering,Beijing Polytechnic,Beijing 100029);Antimicrobial Activity in Kombucha Fermentation[J];Journal of Anhui Agricultural Sciences;2012-09
Study Mailing Address:
College of Food,South China Agricultural University,Guangzhou 510000,China
Date Updated: March 25, 2020