Kombucha - functional beverage: Composition, characteristics and process of biotransformation

• Main Authors: Markov Siniša L., Jerinić Veronika M., Cvetković Dragoljub D., Lončar Eva S., Malbaša Radomir V.
• Format: Article
• Language: English
• Published: Association of Chemical Engineers of Serbia 2003-01-01
• Series: Hemijska Industrija
• Subjects: Kombucha; Tea fungus; Composition; Characteristics; Biotransformation
• Online Access: http://www.doiserbia.nb.rs/img/doi/0367-598X/2003/0367-598X0310456S.pdf

Kombucha is a refreshing beverage obtained by the proces of biotransformation of sugared tea with a tea fungus. Kombucha is also frequently called "tea fungus" in the literature, although there is actually no fungus involved in the fermentation. The tea fungus is a symbiotic association of native yeasts and Acetobacteriaceae species fermenting sugared (5-10%) black tea (0.2-0.5%) into a kombucha beverage. After about 7-10 days incubation at room temperature, kombucha is ready. Growth patterns of tea fungus microorganisms during the biotransformation process of kombucha are not well documented. Tea fungus produces many substances, which with the supply of tea nutrients, give the drink its unusual flavour and healthy properties.