The Technological Perspectives of Kombucha and Its Implications for Production

Fermentation is one of the oldest biotechnological tools employed by mankind. Fermenting food gives them better sensory and nutritional qualities, latter including vitamins, phenolic compounds, antioxidants, antimicrobials. Kombucha result fermentation a sweetened Camellia sinensis infusion action symbiotic community yeasts bacteria organized in cellulosic biofilm called SCOBY has gained great prominence among fermented foods beverages, with considerable increase its popularity last decade, both consumers within scientific community. This explained particular functional microbial characteristics this beverage, such as antioxidant antimicrobial potential, long-term stable communities, suitability for under different conditions time temperature, amenability to other carbon sources besides sucrose. Thus, review aims present discuss functional, microbial, physicochemical aspects kombucha fermentation, covering many challenges that arise production, domestic, commercial, legislation contexts, next steps need be taken order understand drink complex process.