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Food science and biotechnology v.19 no.3, 2010년, pp.843 - 847   SCIE
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

Biochemical Characteristics of Tea Fungus Produced During Kombucha Fermentation

Jayabalan, Rasu    (Division of Biotechnology, Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonbuk National University   ); Malini, Kesavan    (Department of Clinical Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore   ); Sathishkumar, Muthuswamy    (Singapore-Delft Water Alliance, 2 Engineering Drive 2, National University of Singapore   ); Swaminathan, Krishnaswami    (Department of Microbial Biotechnology, School of Biotechnology, Bharathiar University   ); Yun, Sei-Eok    (Division of Biotechnology, Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonbuk National University  );
  • 초록

    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. Proximate, amino acids, and elemental analysis of tea fungus produced during kombucha fermentation were studied along with total count of microflora. Results suggested that tea fungus is rich in crude protein, crude fibre, and amino acid lysine. The biochemical characteristics of tea fungus studied were increased throughout the fermentation time.


  • 주제어

    kombucha .   tea fungus .   fermentation .   cellulosic pellicle .   proximate analysis.  

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