Biochemical Characteristics of Tea Fungus Produced During Kombucha Fermentation

被引：82
|
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
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