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Understanding Kombucha Tea Fermentation: A Review

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

(Document in English)

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Official URL: https://doi.org/10.1111/1750-3841.14068


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
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:
Deposited On:05 Dec 2018 12:24

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