Kombucha, the Fermented Tea: Microbiology, Composition, and Claimed Health Effects
Authors: Greenwalt, C. J.; Steinkraus, K. H.; Ledford, R. A.
Source: Journal of Food Protection®, Number 7, July 2000, pp. 855-986 , pp. 976-981(6)
Abstract: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.
Document Type: Review Article
Affiliations: Department of Food Science, Cornell University, Ithaca, New York 14853, USA
Publication date: July 1, 2000
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