Understanding Kombucha Tea Fermentation: A Review

• Published in: Journal of food science Vol. 83; no. 3; pp. 580 - 588
• Main Authors: Villarreal‐Soto, Silvia Alejandra, Beaufort, Sandra, Bouajila, Jalloul, Souchard, Jean‐Pierre, Taillandier, Patricia
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.03.2018; Wiley
• Subjects: Acetobacter; anti-inflammatory activity; antioxidant activity; Antioxidants; Bacteria; Bacteria - classification; Bacteria - genetics; Bacteria - isolation & purification; Bacteria - metabolism; bioactivity; Cellulose; Chemical and Process Engineering; Chemical engineering; Chemical Sciences; China; Engineering Sciences; Fermentation; functional properties; Inflammation; kombucha; kombucha tea; Kombucha Tea - analysis; Kombucha Tea - microbiology; microbial cellulose; Microorganisms; Pellicle; Symbiosis; Tea; Yeast; yeasts; Yeasts - classification; Yeasts - genetics; Yeasts - isolation & purification; Yeasts - metabolism; fermentation; kombucha tea; microbial cellulose; bioactivity; symbiosis; Symbiosis; Bioactivity; Fermentation; Kombucha tea; Microbial cellulose

Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also...