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Biochemical characteristics of tea fungus produced during kombucha fermentation

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Abstract

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 throughout the fermentation time.

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Authors and Affiliations

  1. Division of Biotechnology, Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea

    Rasu Jayabalan & Sei-Eok Yun

  2. Department of Clinical Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore, Tamil Nadu, India

    Kesavan Malini

  3. Singapore-Delft Water Alliance, 2 Engineering Drive 2, National University of Singapore, Singapore, 117577, Singapore

    Muthuswamy Sathishkumar

  4. Department of Microbial Biotechnology, School of Biotechnology, Bharathiar University, Coimbatore, Tamil Nadu, India

    Krishnaswami Swaminathan

Authors
  1. Rasu Jayabalan
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  2. Kesavan Malini
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  3. Muthuswamy Sathishkumar
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  4. Krishnaswami Swaminathan
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  5. Sei-Eok Yun
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Correspondence to Sei-Eok Yun.

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Jayabalan, R., Malini, K., Sathishkumar, M. et al. Biochemical characteristics of tea fungus produced during kombucha fermentation. Food Sci Biotechnol 19, 843–847 (2010). https://doi.org/10.1007/s10068-010-0119-6

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  • DOI: https://doi.org/10.1007/s10068-010-0119-6

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