Characterization of the tea fungus metabolites |
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Authors: | Philippe J Blanc |
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Institution: | (1) Département de Génie Biochimique et Alimentaire, UA CNRS N544, Institut National des Sciences Appliquées, Complexe Scientifique de Rangueil, F-31077 Toulouse, France |
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Abstract: | 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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