Preventive Nutrition and Food Science
- Volume 5 Issue 3
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- Pages.165-169
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- 2000
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Characterization of Kombucha Beverages Fermented with Various Teas and Tea Fungus
- Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University) ;
- Kim, Chan-Shick (Department of Faculty of Horticultural Life Science, Cheju National University)
- Published : 2000.09.01
Abstract
Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3