A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus

Comprehensive Reviews in Food Science and Food Safety

Volumn 13, Issue 4, 2014, Pages 538-550

  Jayabalan, Rasu ^a   Malbaša, Radomir V ^b   Lončar, Eva S ^b   Vitas, Jasmina S ^b   Sathishkumar, Muthuswamy ^c  

^a NATIONAL INSTITUTE OF TECHNOLOGY   (India)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c Eureka Forbes Ltd   (India)

Author keywords

Fermentation; Kombucha tea; Medusomycess gisevii; Tea; Tea fungus

Indexed keywords

DISEASES; FERMENTATION;

ACETIC ACID BACTERIA; BENEFICIAL EFFECTS; CARDIO-VASCULAR DISEASE; KOMBUCHA TEA; MEDUSOMYCESS GISEVII; PROTECTIVE EFFECTS; TEA; TEA FUNGUS;

BEVERAGES;

EID: 84902968342     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12073     Document Type: Review

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