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The yeast spectrum of the ‘tea fungus Kombucha’

Mycoses, 1995
Summary. The tea fungus ‘Kombucha’ is a symbiosis of Acetobacter, including Acetobacter xylinum as a characteristic species, and various yeasts. A characteristic yeast species or genus has not yet been identified. Kombucha is mainly cultivated in sugared black tea to produce a slightly acidulous effervescent beverage that is said to have several ...
Peter Mayser
exaly   +2 more sources

New β-Lactone with Tea Pathogenic Fungus Inhibitory Effect from Marine-Derived Fungus MCCC3A00957

Journal of Agricultural and Food Chemistry, 2019
Fusarium solani H915 (MCCC3A00957), a fungus originating from mangrove sediment, showed potent inhibitory activity against tea pathogenic fungus Pestalotiopsis theae. Successive chromatographic separation on an ethyl acetate (EtOAc) extract of F. solani H915 resulted in the isolation of five new alkenoic diacid derivatives: fusarilactones A-C (1-3 ...
Ying-Kun Qiu
exaly   +3 more sources

Biochemical characteristics of tea fungus produced during kombucha fermentation

Food Science and Biotechnology, 2010
Tea fungus is symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Due to the rich biomass in tea fungus, it can be utilized as protein supplement in animal feed. The present study aimed to analyze the biochemical characteristics of tea fungus with the effect of fermentation time.
Rasu Jayabalan, Krishnaswami Swaminathan, Muthuswamy Sathishkumar   +2 more
exaly   +2 more sources

Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea

Food Chemistry
Fu Brick Tea (FBT) is characterized by Fungus Aroma (FA), which determines the quality of FBT products. However, the aroma constituents and their interactive mechanism for FA remain unclear. In this study, the FBT sample with the optimal FA characteristics was selected from 29 FBTs.
Renliang, Zhao, Hengbin, Yao, Ziyan, Hou, Qiongqiong, Zhou, Mengyao, Zhao, Chunlai, Wu, Lipan, Zhang, Chao, Xu, Hui, Su   +8 more
exaly   +3 more sources

Characterization of the tea fungus metabolites

Biotechnology Letters, 1996
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).
openaire   +1 more source

Investigations into the antibiotic activity of tea fungus/kombucha beverage

Acta Biotechnologica, 1996
AbstractTea fungus/kombucha, an acetic acid flavoured fermented tea beverage, is widely consumed in various parts of the world and has more recently become a fad in the United States. This is due in part to the fact that it can be produced in the home, and it is reported to be medicinal, effective against arthritis, psoriasis, chronic fatigue ...
K. H. Steinkraus, K. B. Shapiro, J. H. Hotchkiss, R. P. Mortlock   +3 more
openaire   +1 more source

Influence of different sugars on the metabolism of the tea fungus

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1994
The tea fungus is a symbiosis of osmophilic yeasts (mainlySchizosaccharomyces pombe, Saccharomycodes ludwigii, Pichia spec.) and acetic acid bacteria (Acetobacter xylinum, A. xylinoides, Bacterium gluconicum) used to produce teakwass with sugared black tea as substrate.
openaire   +1 more source

RETRACTED: Application of the Kombucha ‘tea fungus’ for the enhancement of antioxidant and starch hydrolase inhibitory properties of ten herbal teas

Food Chemistry, 2016
Ten herbal teas (Acacia arabica, Aegle marmelos flower, A. marmelos root bark, Aerva lanata, Asteracantha longifolia, Cassia auriculata, Hemidesmus indicus, Hordeum vulgare, Phyllanthus emblica, Tinospora cordifolia) were fermented with the Kombucha 'tea fungus'.
Mindani I, Watawana, Nilakshi, Jayawardena, Candy, Choo, Viduranga Y, Waisundara   +3 more
openaire   +2 more sources

The yeast spectrum of the 'tea fungus Kombucha'.

Mycoses, 1996
The tea fungus 'Kombucha' is a symbiosis of Acetobacter, including Acetobacter xylinum as a characteristic species, and various yeasts. A characteristic yeast species or genus has not yet been identified. Kombucha is mainly cultivated in sugared black tea to produce a slightly acidulous effervescent beverage that is said to have several curative ...
P, Mayser, S, Fromme, C, Leitzmann, K, Gründer   +3 more
openaire   +1 more source

The Use of E. cristatum Mycelial Fungus to Improve the Quality and Functionality of Tea

Beer and beverages, 2022
В настоящее время функциональные напитки уверенно завоевывают рынок, поэтому поиск новых видов сырья, содержащих биологически активные соединения, - актуальная задача. Одним из перспективных видов сырья для функциональных напитков представляется постферментированный чай Фужуань, обладающий антидиабетическими, жиросжигающими, гепатопротекторными и ...
openaire   +1 more source