Investigation of tea fungus microbe associations, 1: the yeasts
2001
Markov, S.L. | Malbasa, R.V. | Hauk, M.J. | Cvetkovic, D.D. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology, Department of Biotechnology and Pharmaceutical Engineering)
The culture of tea fungus from household origin is a complex system containing several acetic acid bacteria and yeast strains. Content of yeast cells during biotransformation of sugared tea is similar to ordinary fermentation. The presence of Saccharomycodes ludwigii, Saccharomyces cerevisiae, Saccharomyces bisporus, Torulopsis sp. and Zygosaccharomyces sp. species was established. Fermentation of 7% sucrose with isolated yeast strains was faster at a temperature of 30-32 deg C than at a optimal temperature for tea fungus. Original kombucha and kombucha from tea mixture (black tea and Mentha piperita L.) have similar organic acids content.
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