Villarreal soto, Silvia alejandra and Beaufort, Sandra
and Bouajila, Jalloul
and Souchard, Jean-Pierre
and Taillandier, Patricia
Understanding Kombucha Tea Fermentation: A Review.
(2018)
Journal of Food Science, 83 (3). 580-588. ISSN 0022-1147
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(Document in English)
PDF (Author's version) - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader 343kB |
Official URL: https://doi.org/10.1111/1750-3841.14068
Abstract
Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative.
Item Type: | Article |
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HAL Id: | hal-01945573 |
Audience (journal): | International peer-reviewed journal |
Uncontrolled Keywords: | |
Institution: | French research institutions > Centre National de la Recherche Scientifique - CNRS (FRANCE) Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE) Université de Toulouse > Université Toulouse III - Paul Sabatier - UT3 (FRANCE) |
Laboratory name: | |
Statistics: | download |
Deposited On: | 05 Dec 2018 12:24 |
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