Biochemical Characteristics of Tea Fungus Produced During Kombucha Fermentation

被引：83
作者：
Jayabalan, Rasu [1 ]
Malini, Kesavan [2 ]
Sathishkumar, Muthuswamy [3 ]
Swaminathan, Krishnaswami [4 ]
Yun, Sei-Eok [1 ]
机构：
[1] Chonbuk Natl Univ, Div Biotechnol, Dept Food Sci & Technol, Inst Agr Sci & Technol, Jeonju 561756, Jeonbuk, South Korea
[2] PSG Coll Arts & Sci, Dept Clin Nutr & Dietet, Coimbatore, Tamil Nadu, India
[3] Natl Univ Singapore, Singapore Delft Water Alliance, Singapore 117577, Singapore
[4] Bharathiar Univ, Dept Microbial Biotechnol, Sch Biotechnol, Coimbatore, Tamil Nadu, India
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2010年 / 19卷 / 03期
关键词：
kombucha; tea fungus; fermentation; cellulosic pellicle; proximate analysis; BREWERS-YEAST STRAIN; SACCHAROMYCES-CEREVISIAE; DRIED YEAST; COMPONENTS; CELLULOSE; REMOVAL;
D O I：
10.1007/s10068-010-0119-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：843 / 847
页数：5
相关论文
共 27 条
  • [1] *AOAC, 1990, 92608 AOAC
  • [2] Ayanwale B. A., 2006, Journal of Animal and Veterinary Advances, V5, P582
  • [3] Ayanwale B.A., 2006, INT J POULT SCI, V5, P759
  • [4] Mineral and water soluble vitamin content in the Kombucha drink
    Bauer-Petrovska, B
    Petrushevska-Tozi, L
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2000, 35 (02) : 201 - 205
  • [5] Characterization of the tea fungus metabolites
    Blanc, PJ
    [J]. BIOTECHNOLOGY LETTERS, 1996, 18 (02) : 139 - 142
  • [6] Changes in major components of tea fungus metabolites during prolonged fermentation
    Chen, C
    Liu, BY
    [J]. JOURNAL OF APPLIED MICROBIOLOGY, 2000, 89 (05) : 834 - 839
  • [7] Value of Aspergillus niger fermentation product as a dietary ingredient for broiler chickens
    Chiou, PWS
    Chiu, SW
    Chen, CR
    [J]. ANIMAL FEED SCIENCE AND TECHNOLOGY, 2001, 91 (3-4) : 171 - 182
  • [8] Microbial cellulose - the natural power to heal wounds
    Czaja, W
    Krystynowicz, A
    Bielecki, S
    Brown, RM
    [J]. BIOMATERIALS, 2006, 27 (02) : 145 - 151
  • [9] A review of latest research findings on the health promotion properties of tea
    Dufresne, CJ
    Farnworth, ER
    [J]. JOURNAL OF NUTRITIONAL BIOCHEMISTRY, 2001, 12 (07) : 404 - 421
  • [10] ACETOBACTER CELLULOSE PELLICLE AS A TEMPORARY SKIN SUBSTITUTE
    FONTANA, JD
    DESOUZA, AM
    FONTANA, CK
    TORRIANI, IL
    MORESCHI, JC
    GALLOTTI, BJ
    DESOUZA, SJ
    NARCISCO, GP
    BICHARA, JA
    FARAH, LFX
    [J]. APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 1990, 24-5 : 253 - 264
123