Biotechnology Letters

, Volume 18, Issue 2, pp 139–142

Characterization of the tea fungus metabolites

  • Philippe J. Blanc
Article

DOI: 10.1007/BF00128667

Cite this article as:
Blanc, P.J. Biotechnol Lett (1996) 18: 139. doi:10.1007/BF00128667

Summary

The 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 searched.

Copyright information

© Chapman & Hall 1996

Authors and Affiliations

  • Philippe J. Blanc
    • 1
  1. 1.Département de Génie Biochimique et AlimentaireUA CNRS N∘544, Institut National des Sciences Appliquées, Complexe Scientifique de RangueilToulouseFrance