The Technological Perspectives of Kombucha and Its Implications for Production

Ícaro Alves Cavalcante Leite de Oliveira; Victória Ananias de Oliveira Rolim; Roberta Paulino Lopes Gaspar; Daniel Quarentei Rossini; Rayane de Souza; Cristina Stewart Bittencourt Bogsan

doi:10.3390/fermentation8040185

journal article Open Access Apr 13, 2022

The Technological Perspectives of Kombucha and Its Implications for Production

Ícaro Alves Cavalcante Leite de Oliveira Victória Ananias de Oliveira Rolim Roberta Paulino Lopes Gaspar Daniel Quarentei Rossini Rayane de Souza Cristina Stewart Bittencourt Bogsan

Fermentation Vol. 8 No. 4 pp. 185 · MDPI AG

View at Publisher Save 10.3390/fermentation8040185

Abstract

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

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Details

Published: Apr 13, 2022
Vol/Issue: 8(4)
Pages: 185
License: View

Authors

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Ícaro Alves Cavalcante Leite de Oliveira