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Nowadays, people's awareness about the role of diet in maintaining well-being and good health has increased. Consumers expect that the products not only provide them with essential nutrients but will also be a source of biologically active substances, which are beneficial to their health. One of the "healthy trends," which has appeared among the consumers worldwide is kombucha, a tea drink with high antioxidant potential, obtained through the activity of a consortium of acetic acid bacteria and osmophilic yeast, which is also called "tea fungus." Kombucha obtained from tea is characterized by its health-promoting properties. Promising results in in vitro and in vivo studies have prompted research groups from around the world to search for alternative raw materials for tea fungus fermentation. Attempts are made to obtain functional beverages from leaves, herb infusions, vegetable pulp, fruit juices, or milk. This review focuses on describing the progress in obtaining a fermented beverage and bacterial cellulose using tea fungus on alternative raw materials.
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- Wersja publikacji
- Accepted albo Published Version
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1080/10408398.2019.1679714
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- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuły w czasopismach
- Opublikowano w:
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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
nr 60,
strony 3185 - 3194,
ISSN: 1040-8398 - Język:
- angielski
- Rok wydania:
- 2019
- Opis bibliograficzny:
- Emiljanowicz K., Malinowska-Pańczyk E.: Kombucha from alternative raw materials – The review// CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION -Vol. 60,iss. 19 (2019), s.3185-3194
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1080/10408398.2019.1679714
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 213 razy