Kombucha, the fermented tea: Microbiology, composition, and claimed health effects

被引：194

作者：

Greenwalt, CJ ^{[1
]}

Steinkraus, KH ^{[1
]}

Ledford, RA ^{[1
]}

机构：

[1] Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA

来源：

JOURNAL OF FOOD PROTECTION | 2000年 / 63卷 / 07期

关键词：

D O I：

10.4315/0362-028X-63.7.976

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：

Kombucha is a slightly sweet, slightly acidic tea beverage consumed worldwide, but historically in China, Russia, and Germany. Kombucha is prepared by fermenting sweetened black tea preparations with a symbiotic culture of yeasts and bacteria. Potential health effects have created an increased interest in Kombucha. Yet, only a few research studies have shown that Kombucha has in vitro antimicrobial activity and enhances sleep and pain thresholds in rats. Furthermore, Kombucha consumption has proven to be harmful in several documented instances.

引用

页码：976 / 981

页数：6

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