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Characterization of the tea fungus metabolites

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.

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

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

Keywords

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