Metabolic activity of tea fungus on molasses as a source of carbon

Tea fungus or kombucha, an acetic flavoured fermented tea beverage, is widely consumed in various parts of the world. This is partly due to the fact that it can be prepared at home, and it is reported to be medicinal against arthritis, psoriasis, chronic fatique, constipation, indigestion and metabolic diseases. Among 264 references from 1852 to 1961, there are reports of antibiotic, activity of kombucha. The aim of this paper was to examine the possibility of tea fungus fermentation on molasses as a sorce of carbon, instead of pure sucrose. Molasses is a byproduct of sugar manufacturing, which is very rich energetically and contains maximum of 50% of sucrose. Fermentation course is monitored by measuring pH, vitamin C content, reducing sugars content, organic acids (total and volatile) content and alcohol. It was concluded that metabolic activities of tea fungus on molasses and on pure sucrose are very similar.