Biotechnology Letters

, Volume 18, Issue 2, pp 139–142 | Cite as

Characterization of the tea fungus metabolites

  • Philippe J. Blanc
Article

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.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Abadie, M. (1961) Association de Candida mycoderma Reess Lodder et d'Acetobacter xylinum Brown dans la fermentation acétique des infusions de thé. Ann. Sc. Nat. Bot., 12, 765–780.Google Scholar
  2. Anonymous. 1983. Tea fungus. In Handbook of indigenous fermented food, K.H. Steinkraus ed. pp. 421. Marcel Dekker Inc., New York.Google Scholar
  3. Chambionnat, M. (1952) Contribution à l'étude du champignon japonais. Bull. Soc. Hist. Nat. Maroc. 33, 3–8.Google Scholar
  4. Doledo, A.L. and Maniquis, P.L. 1967. Preparation and storage qualities of fortified nata de coco. The Philippines J. Science. 96, 4, 363–376.Google Scholar
  5. Fontana, J.D., Franco, V.C., De Souza, S.J., Lyra, I.N. and De Souza, A.M. 1991. Nature of plant stimulators in the production of Acetobacter xylinum (“tea fungus”) biofilm used in skin therapy. Appl. Biochem. Biotechnol. 28, 341–351.Google Scholar
  6. Frank, G. 1990. Kombucha, la boisson au champignon de longue vie, W. Ennsthaler ed. Steyr, Austria.Google Scholar
  7. Hauser, S.P. 1990. Dr. Sklenar's kombucha mushroom infusion-a biological cancer therapy. Schweiz Rundsch. Med. Prax. 79, 243–246.Google Scholar
  8. Hesseltine, C.W. 1965. A millenium of fungi, food, and fermentation. Mycologia. 57, 2, 149–197.Google Scholar
  9. Kozaki, M., Koizumi, A. and Kotahara, K. 1972. Microrganisms of zoogloeal mats formed in tea decoction. J. Food Hyg. Society (Japan). 13, 1, 89–97.Google Scholar
  10. Lapuz, M.M., Galardo, E.G. and Palo, M.A. 1967. The nata organism -cultural requirements, characterics and identity. The Philippines J. Science. 96, 2, 91–109.Google Scholar
  11. Reiss, J. 1989. Influence of different sugars on the metabolism of the tea. Z. Lebensm. Unters. Forsch. 198, 258–261.Google Scholar
  12. Stadelman, E. 1961. Der Teepilz und seine antibiotische Wirkung. Zentralbl. Bakt. Parasit. Inf. Hyg. 180, 5, 401–435.Google Scholar
  13. Steiger, K.E. and Steinegger, E. 1957. On the tea fungus. Pharmaceutica Acta Helvetiae. 32, 4, 88–93.Google Scholar
  14. Zottner, G. (1952) Note de bactériologie à propos du champignon japonais. Bull. Soc. Hist. Nat. Maroc. 33, 9–11.Google Scholar

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

Personalised recommendations