The Effect of Nutrients on the Concentrations of DSL and Gross Acid in Kombucha;

Direct Determination of D-glucaric Acid 1,4-lacton in Kombucha by Gas Chromatography;

Study on the Isolation and Identifiation of Microbes of Kombucha;

Research on fermentation technology of aloe-tea fungus compound beverage;

In this paper, it was checked using dominant microbe, isolated from traditional tea fungus inoculated in pasteus sterilized tea broth with 10% sucrose and 0.

Aloes and tea fungus are used as the main raw materials to research and produce a composite fermented beverage integrated with traditional tea fungus production methods.

The producing method of the black tea fungus wine beverage was studied in this paper: fermenting by strains of yeast, acetic acid bacteria and lactic acid bacteria, using sugars and tea as nutritional substrates,it produced metabolites under the condition of strains affecting each other and living together.

Results Black tea fungus broth has apparent antibacterial activity against E.

Study on caffeine in black tea by microwave-assisted extraction;

Comparison of the antioxidant activity of pu-erh tea and black tea;

Extraction characteristics of black tea in supermicro-comminuted enzymatic reactor;

The results of the present experiments indicate that the soluble solid content and tea polyphenols concentration of black tea infusion can increase greatly after cellulase treatment.