Characterization of the tea fungus metabolites

@article{Blanc2004CharacterizationOT,
  title={Characterization of the tea fungus metabolites},
  author={P. Blanc},
  journal={Biotechnology Letters},
  year={2004},
  volume={18},
  pages={139-142}
}
  • P. Blanc
  • Published 2004
  • Biology
  • Biotechnology Letters
  • SummaryThe tea fungus (commonly designed as “kombucha”) is a symbiotic culture of at least three microorganisms: the acetic acid bacteria Acetobacter xylinum and two yeasts Zygosaccharomyces rouxii and Candida sp. in sugared tea (Hesseltine, 1965; Anonymous, 1983). These microorganisms were cultured in their traditional medium and several metabolites were identified and quantified : ethanol, lactic, acetic, gluconic and glucuronic acids. The antibacterial product known as usnic acid was also… CONTINUE READING
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