Biochemical Characteristics of Tea Fungus Produced During Kombucha Fermentation

Tea fungus is symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Due to the rich biomass in tea fungus, it can be utilized as protein supplement in animal feed. The present study aimed to analyze the biochemical characteristics of tea fungus with the effect of...

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Published in:Food science and biotechnology 2010, 19(3), , pp.843-847
Main Authors: Jayabalan, Rasu, Chonbuk National University, Jeonju, Republic of Korea, Malini, Kesavan, PSG College of Arts and Science, Coimbatore, Tamil Nadu, India, Sathishkumar, Muthuswamy, National University of Singapore, Singapore, Swaminathan, Krishnaswami, Bharathiar University, Coimbatore, Tamil Nadu, India, Yun, S.E., Chonbuk National University, Jeonju, Republic of Korea
Format: Article
Language:English
Subjects:
cellulosic pellicle
Chemistry
Chemistry and Materials Science
FERMENTACION
FERMENTATION
Food Science
kombucha
Nutrition
proximate analysis
Research Note
tea fungus
식품과학
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Summary:Tea fungus is symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Due to the rich biomass in tea fungus, it can be utilized as protein supplement in animal feed. The present study aimed to analyze the biochemical characteristics of tea fungus with the effect of fermentation time. Proximate, amino acids, and elemental analysis of tea fungus produced during kombucha fermentation were studied along with total count of microflora. Results suggested that tea fungus is rich in crude protein, crude fibre, and amino acid lysine. The biochemical characteristics of tea fungus studied were increased throuahout the fermentation time.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-010-0119-6