A Review on Kombucha Tea — Microbiology , Composition , Fermentation , Beneficial Effects , Toxicity , and Tea Fungus

@inproceedings{Jayabalan2014ARO,
  title={A Review on Kombucha Tea — Microbiology , Composition , Fermentation , Beneficial Effects , Toxicity , and Tea Fungus},
  author={Rasu Jayabalan and Radomir V. Malba{\vs}a and Eva Stjepan Lon{\vc}ar and Jasmina S. Vitas and Muthuswamy Sathishkumar},
  year={2014}
}
Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea which is consumed worldwide for its refreshing and beneficial properties on human health. Important progress has been made in the past decade concerning research findings on kombucha tea and reports claiming that drinking kombucha can prevent various types of cancer and cardiovascular diseases, promote liver functions, and stimulate the immune system. Considering the… CONTINUE READING