Kombucha Tea: Metabolites

  • Rasu JayabalanEmail author
  • Radomir V. Malbaša
  • Muthuswamy Sathishkumar
Living reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


Kombucha, fermented black tea with symbiotic association of bacteria and yeast, has been claimed by its drinkers for several health benefits. Health benefits of kombucha tea are directly associated with the composition and the concentration of the biomolecules present in it. Being a product fermented by bacteria and yeast association, kombucha has very complex composition which has a range of components from tea plant, bacteria, yeast, and compounds produced during fermentation process. The compounds responsible for the claimed benefits of kombucha have not been explored due to its complexity. This chapter focuses on the metabolites of kombucha which have been reported.


Acetic acid bacteria Cellulose pellicle Fermentation Fermented tea Kombucha Kombucha tea Medusomyces gisevii Symbiotic culture Tea beverage Tea fungus Tea fermentation Yeast 



Author Rasu Jayabalan acknowledges the support given by the National Institute of Technology (Rourkela, Odisha, India), Prof. K. Swaminathan (Dept. of Microbial Biotechnology, Bharathiar University, Coimbatore, Tamil Nadu, India), Prof. Sei Eok Yun (Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonbuk National University, Jeonju, Republic of Korea), Dr. S. Marimuthu (R & D Centre, Parry Agro Industries Ltd., Valparai, Tamil Nadu, India), Department of Science and Technology (DST grant No. SERC/LS-156/2012), and Department of Biotechnology (DBT grant No. 102/IFD/SAN/2770/2013–2014), Ministry of Science and Technology, Government of India. Author Radomir Malbaša thanks the Ministry of Education, Science and Technological Development, Republic of Serbia (Grant III-46009).


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Copyright information

© Springer International Publishing Switzerland 2015

Authors and Affiliations

  • Rasu Jayabalan
    • 1
    Email author
  • Radomir V. Malbaša
    • 2
  • Muthuswamy Sathishkumar
    • 3
  1. 1.Food Microbiology and Bioprocess Laboratory, Department of Life ScienceNational Institute of TechnologyRourkelaIndia
  2. 2.Faculty of TechnologyUniversity of Novi SadNovi SadSerbia
  3. 3.R&D Division, Eureka Forbes LtdHaralukunte, Kudlu, BangaloreIndia

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