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Food Science and Biotechnology

, Volume 19, Issue 3, pp 843–847 | Cite as

Biochemical characteristics of tea fungus produced during kombucha fermentation

  • Rasu Jayabalan
  • Kesavan Malini
  • Muthuswamy Sathishkumar
  • Krishnaswami Swaminathan
  • Sei-Eok Yun
Research Note

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.

Keywords

kombucha tea fungus fermentation cellulosic pellicle proximate analysis 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2010

Authors and Affiliations

  • Rasu Jayabalan
    • 1
  • Kesavan Malini
    • 2
  • Muthuswamy Sathishkumar
    • 3
  • Krishnaswami Swaminathan
    • 4
  • Sei-Eok Yun
    • 1
  1. 1.Division of Biotechnology, Department of Food Science and Technology, Institute of Agricultural Science and TechnologyChonbuk National UniversityJeonju, JeonbukKorea
  2. 2.Department of Clinical Nutrition and DieteticsPSG College of Arts and ScienceCoimbatore, Tamil NaduIndia
  3. 3.Singapore-Delft Water Alliance, 2 Engineering Drive 2National University of SingaporeSingaporeSingapore
  4. 4.Department of Microbial Biotechnology, School of BiotechnologyBharathiar UniversityCoimbatore, Tamil NaduIndia

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