esclade at univ-brest.fr (esclade) wrote:
>> Date: 29/02/96
> I was just given a culture of 'combucha', a drink that I suppose oriental, done by a surface fermentation of a solution of saccharose in tea.
> The microorganism looks like a vinegar layer producing acetate, ethanol and CO2 at first glance.
> I suppose it is a kefir-like complex.
>> Thank you to answer to the above E-mail.
>If you access the DejaNews database of past newsgroup postings
http://dejanews.com/
and look into the sci.bio.food-science archives, you will find
reference to a web page devoted to 'kombucha mushroom tea'
