Kombucha: A review of substrates, regulations, composition, and biological properties

• Published in: Journal of food science Vol. 87; no. 2; pp. 503 - 527
• Main Authors: Miranda, Jeniffer Ferreira, Ruiz, Larissa Fernandes, Silva, Cíntia Borges, Uekane, Thais Matsue, Silva, Kelly Alencar, Gonzalez, Alice Gonçalves Martins, Fernandes, Fabrício Freitas, Lima, Adriene Ribeiro
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.02.2022
• Subjects: alcohols; alternative substrates; Anticancer properties; Antiinfectives and antibacterials; Antioxidants; Beverages - analysis; biofilm; Biofilms; Biological properties; Biotransformation; black tea; Camellia sinensis; Cell culture; Cellulose; Child; Child, Preschool; Diabetes mellitus; Female; Fermentation; fermented beverage; Fermented food; green tea; HIV; Human immunodeficiency virus; Humans; kombucha; Metabolites; Microorganisms; Organic acids; Patients; phenolic compounds; Phenols; Pregnancy; Regulations; Renal failure; Substrates; sugars; Tea; temperature; toxicity; Vitamins; Yeast; Yeasts; green tea; Camellia sinensis; fermented beverage; black tea; alternative substrates
• ISSN: 0022-1147; 1750-3841; 1750-3841
• DOI: 10.1111/1750-3841.16029

Kombucha has been gaining prominence around the world and becoming popular due to its good health benefits. This beverage is historically obtained by the tea fermentation of Camellia sinensis and by a biofilm of cellulose containing the symbiotic culture of bacteria and yeast (SCOBY). The other substrates added to the C. sinensis tea have also been reported to help kombucha production. The type as well as the amount of sugar substrate, which is the origin of SCOBY, in addition to time and temperature of fermentation influence the content of organic acids, vitamins, total phenolics, and alcoholic content of kombucha. The route involved in the metabolite biotransformation identified in kombucha so far and the microorganisms involved in the process need to be further studied. Some nutritional properties and benefits related to the beverage have already been reported. Antioxidant and antimicrobial activities and antidiabetic and anticarcinogenic effects are some of the beneficial effects attributed to kombucha. Nevertheless, scientific literature needs clinical studies to evaluate these benefits in human beings. The toxic effects associated with the consumption of kombucha are still unclear, but due to the possibility of adverse reactions occurring, its consumption is contraindicated in infants and pregnant women, children under 4‐years‐old, patients with kidney failure, and patients with HIV. The regulations in place for kombucha address a number of criteria, mainly for the pH and alcohol content, in order to guarantee the quality and safety of the beverage as well as to ensure transparency of information for consumers.