Understanding Kombucha Tea Fermentation: A Review
| Autor: | Jalloul Bouajila, Patricia Taillandier, Sandra Beaufort, Jean-Pierre Souchard, Silvia Alejandra Villarreal-Soto |
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| Rok vydání: | 2018 |
| Předmět: |
Microbial cellulose
Kombucha Tea Kombucha biology food and beverages 04 agricultural and veterinary sciences Microbial consortium biology.organism_classification 040401 food science chemistry.chemical_compound 0404 agricultural biotechnology Fermented tea chemistry Fermentation Food science Cellulose Bacteria Food Science |
| Zdroj: | Journal of Food Science. 83:580-588 |
| ISSN: | 0022-1147 |
| DOI: | 10.1111/1750-3841.14068 |
| Popis: | Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative. |
| Databáze: | OpenAIRE |
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