BTF Herbal Extract Raw Material Saccharomyces Xylinum Black Tea Ferment

DropBotatur®BTF,SACCHAROMYCES/XYLINUM/BLACK TEA FERMENT,Natural source,Safe and non-irritating,Tea fermentation

Kombucha is fermented by yeasts, acetobacter xylinum and a small amount of Lactobacillus, and its fermentation liquid is covered with cellulose membrane, which is produced by the fermentation of glucose by Acetobacter xylinum, and plays a protective role in the whole fermentation system.

The juice of the fungus is bright and orange, with a fresh and sour fruit aroma. Kombucha is rich in substances, part of which comes from the raw materials themselves, namely tea polyphenols, alkaloids and tea pigments in tea extracts, and part of which comes from the microorganisms themselves and their fermentation metabolites, for example, organic acids (lactic acid, acetic acid, folic acid, etc.) , sugars, GABA, coenzyme A, various vitamins, amino acids, peptides, lecithin, lichen acid, etc.

GERMPLASM Screening:

Active Ingredients Of Tea:
(+) – Catechin (C).
(-) – Epicatechin (EC): 3.4-8.4%
(+) – Gallocatechin (GC).
(-) – Epigallocatechin (EGC): 1.4-12.1%
(-) – Epicatechin-3-gallate (ECG): 8.7-16.7%
(-) – Epigallocatechin-3-gallate (EGCG): 31.2-52.8%

The antioxidant activity of tea comes from its rich polyphenol content, especially the catechin content. Among them, EC, EGC, ECG and EGCG have antioxidant effects. Several comprehensive studies have shown that EGCG (31.2-52.8%) is the major antioxidant in tea (Ho et. Al 1992) . The antioxidant activity of tea mainly comes from the high content of EGCG and EGC.

PRODUCT PROCESS: