Microbial and chemical composition, growth, therapeutical and antimicrobial characteristics of tea fungus
1994
Jankovic, I. | Stojanovic, M. (Faculty of Agriculture, Belgrade (Yugoslavia). Institute of Food Technology, Department of Technological Microbiology)
The culture of tea fungus is a complex system containing several acetic acid and yeast species. Microbial content varies from one culture to another. The presence of Acetobacter and Gluconobacter genera of bacteria and Saccharomyces, Torulopsis, Mycotorula, Schizosaccharomyces, Saccharomycodes, Pichia, Torula, Mycoderma and Candida genera of yeast was established. The abundance of metabolites like organic acids, vitamins, monosacharides and alcohol makes it valuable nutritive product. Antimicrobial properties of tea fungus, are proved on Gram positive, as well as on Gram negative bacteria. Medicinal properties are evident in the effect of its metabolites on digestion, arteriosclerosis and in the specific effect of gluconic acid.
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