1927, Great Britain. Chemistry Research Board, Special report, Issues 1-6, page 16:
In the "Kombucha" fermentation, which consists in the fermentation of China tea sweetened with sucrose by a mixture of Bact. gluconicum, Bact. xylinum and Bact. xylinoides27, 28, the inversion takes place before the dehydrogenation to gluconic acid.
1928, Bureau of Chemical Abstracts, Bureau of Chemical Abstracts (Great Britain), Chemical Society (Great Britain), Society of Chemical Industry (Great Britain), British chemical abstracts: Pure chemistry, page 330:
It is suggested that the therapeutic action of "Kombucha" is related to the presence of B. gluconicum.
1943, William Henri Schopfer, Plants and vitamins, 176
The same synthesis has been assumed for B. bifidus and also in Kombucha symbionts (a yeast + an acetic bacterium of Javanese tea).
1995, Alana Pascal, Lynne Van Der Kar, Kombucha: How-To and What It's All about, [1]
1995, Günther W. Frank, Kombucha: Healthy Beverage and Natural Remedy from the Far East : Its Correct Preparation and Use, [2]
