Skip to main content

Characterization of the tea fungus metabolites

Biotechnology Letters volume 18, pages 139–142 (1996)Cite this 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.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price includes VAT (USA)
Tax calculation will be finalised during checkout.

References

  • 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 

  • Anonymous. 1983. Tea fungus. In Handbook of indigenous fermented food, K.H. Steinkraus ed. pp. 421. Marcel Dekker Inc., New York.

    Google Scholar 

  • Chambionnat, M. (1952) Contribution à l'étude du champignon japonais. Bull. Soc. Hist. Nat. Maroc. 33, 3–8.

    Google Scholar 

  • 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 

  • 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 

  • Frank, G. 1990. Kombucha, la boisson au champignon de longue vie, W. Ennsthaler ed. Steyr, Austria.

    Google Scholar 

  • Hauser, S.P. 1990. Dr. Sklenar's kombucha mushroom infusion-a biological cancer therapy. Schweiz Rundsch. Med. Prax. 79, 243–246.

    Google Scholar 

  • Hesseltine, C.W. 1965. A millenium of fungi, food, and fermentation. Mycologia. 57, 2, 149–197.

    Google Scholar 

  • 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 

  • 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 

  • Reiss, J. 1989. Influence of different sugars on the metabolism of the tea. Z. Lebensm. Unters. Forsch. 198, 258–261.

    Google Scholar 

  • Stadelman, E. 1961. Der Teepilz und seine antibiotische Wirkung. Zentralbl. Bakt. Parasit. Inf. Hyg. 180, 5, 401–435.

    Google Scholar 

  • Steiger, K.E. and Steinegger, E. 1957. On the tea fungus. Pharmaceutica Acta Helvetiae. 32, 4, 88–93.

    Google Scholar 

  • Zottner, G. (1952) Note de bactériologie à propos du champignon japonais. Bull. Soc. Hist. Nat. Maroc. 33, 9–11.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Département de Génie Biochimique et Alimentaire, UA CNRS N∘544, Institut National des Sciences Appliquées, Complexe Scientifique de Rangueil, F-31077, Toulouse, France

    Philippe J. Blanc

Authors
  1. Philippe J. Blanc
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Blanc, P.J. Characterization of the tea fungus metabolites. Biotechnol Lett 18, 139–142 (1996). https://doi.org/10.1007/BF00128667

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00128667

Keywords

  • Acetic
  • Sugared
  • Acetic Acid
  • Organic Chemistry
  • Candida