Kombucha in Organic Agriculture
S. Arinageswaran
Dept. of Agronomy, JSA College of Agriculture and Technology, Cuddalore, Tamil Nadu (606 108), India
S. Uma
Dept. of Agronomy, JSA College of Agriculture and Technology, Cuddalore, Tamil Nadu (606 108), India
Poovarasan P.*
Dept. of Agronomy, Bidhan Chandra Krishi Viswavidyalaya, West Bengal (741 252), India
DOI: NIL
Keywords: Bioformulation, Kombucha, Organic acids, SCOBY
Abstract
Kombucha is a fermented sweet tea with the inoculums of SCOBY (Symbiotic Culture of Bacteria and Yeast) which consists diverse of microbes and minerals. This product mainly contains organic acid with acetic acids which provides lightly effervescent, cider-like flavors and acidity. Being a traditional drink popularly consumed by people in China, Europe, Russia, and America as a beverage with health benefits, it also plays several roles in agriculture as a biofertilizer, biopesticide, and reclamation of problematic soil, especially in organic agriculture.
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Reference
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