Biochemical characteristics of tea fungus produced during kombucha fermentation

Food Science and Biotechnology

Volumn 19, Issue 3, 2010, Pages 843-847

  Jayabalan, Rasu ^a   Malini, Kesavan ^b   Sathishkumar, Muthuswamy ^c   Swaminathan, Krishnaswami ^d   Yun, Sei Eok ^a  

^a Chonbuk National University   (South Korea)

^b PSG COLLEGE OF ARTS AND SCIENCE   (India)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^d BHARATHIAR UNIVERSITY   (India)

Author keywords

Cellulosic pellicle; Fermentation; Kombucha; Proximate analysis; Tea fungus

Indexed keywords

ANIMALIA; BACTERIA (MICROORGANISMS); FUNGI;

EID: 79957660852     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0119-6     Document Type: Note

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