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Kombucha in Egypt [electronic resource]: imported and local induced cultures.

By:

El-Gremi.Sh. M.A

Language: English Summary language: Arabic Description: p.239-247Other title:

ألكمبوشا في مصر: مزرعة مستوردة وأخرى مستحدثة محلياً [Added title page title]

Uniform titles:

Proceedings of the 12th Conference of the Egyptian Society of Applied Microbiology: [electronic resource].

Subject(s):

LOC classification:

ART ESAM 17

Online resources:

Full Text Article.

In: Proceedings of the 12th Conference of the Egyptian Society of Applied Microbiology : Cairo, Egypt 18-20 March 2007 / edited by Nabil Omar, Samir El-ShimiSummary: Kombucha is a sour beverage product obtained by growing consortia of bacteria and yeasts on sucrose sweetened black tea decoction. It is used for its potential health benefits. An imported culture of kombucha and another local induced one were studied. The microbial analysis of both cultures was done. The imported culture appeared homogenic in its microbial structure. It was a consortium of the bacteria Acetobacter and Gluconobacter spp. and the yeasts Saccharomyces and Pichia spp.

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Kombucha is a sour beverage product obtained by growing consortia of bacteria and yeasts on sucrose sweetened black tea decoction. It is used for its potential health benefits. An imported culture of kombucha and another local induced one were studied. The microbial analysis of both cultures was done. The imported culture appeared homogenic in its microbial structure. It was a consortium of the bacteria Acetobacter and Gluconobacter spp. and the yeasts Saccharomyces and Pichia spp.

Summary in Arabic.

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