Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.

@article{BellosoMorales2003ManufactureOA,
  title={Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.},
  author={Genette Belloso-Morales and Humberto Hern{\'a}ndez-S{\'a}nchez},
  journal={Revista latinoamericana de microbiologia},
  year={2003},
  volume={45 1-2},
  pages={5-11}
}
Kombucha is a sour beverage reported to have potential health effects prepared from the fermentation of black tea and sugar with a "tea fungus", a symbiotic culture of acetic acid bacteria and yeasts. Although black tea is the preferred substrate for Kombucha fermentation, other beverages have also been tested as substrates with fair results. Cheese whey is… CONTINUE READING