Characterization of the tea fungus metabolites

被引：137

作者：

Blanc, PJ

机构：

[1] Département de Génie Biochimique et Alimentaire, UA CNRS No544, Complexe Scientifique de Rangueil

来源：

BIOTECHNOLOGY LETTERS | 1996年 / 18卷 / 02期

关键词：

D O I：

10.1007/BF00128667

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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). These microorganisms were cultured in their traditional medium and several metabolites were identified and quantified : ethanol, lactic, acetic, gluconic and glucuronic acids. The antibacterial product known as usnic acid was also searched.

引用

页码：139 / 142

页数：4

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