Bibliographic Details
| Title: |
Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits |
| Authors: |
Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Mamoru Yamada, Pornthap Thanonkeo |
| Source: |
Fermentation, Vol 9, Iss 1, p 48 (2023) |
| Publisher Information: |
MDPI AG, 2023. |
| Publication Year: |
2023 |
| Collection: |
LCC:Fermentation industries. Beverages. Alcohol |
| Subject Terms: |
bacteria, fermented tea, health benefit, kombucha, scoby, yeast, Fermentation industries. Beverages. Alcohol, TP500-660 |
| More Details: |
Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by fermenting tea and sugar with a symbiotic culture of bacteria and yeasts or so-called SCOBY. Kombucha can be made from different types of tea, such as black, green, white, red, and oolong teas, yielding various health benefits and properties. Several species of bacteria and yeasts are involved in the fermentation process, which generates many beneficial compounds, such as polyphenols, organic acids, amino acids, vitamins, minerals, organic nitrogens, and hydrolytic enzymes, which have significant health effects and therapeutic properties, such as antioxidant, anti-inflammatory, anticancer, and antimicrobial properties. This review describes recent research on kombucha fermentation, the microbial community in SCOBY, the chemical composition of kombucha, and its health benefits. The adverse effects and prospects of kombucha production were also discussed. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2311-5637 |
| Relation: |
https://www.mdpi.com/2311-5637/9/1/48; https://doaj.org/toc/2311-5637 |
| DOI: |
10.3390/fermentation9010048 |
| Access URL: |
https://doaj.org/article/daac3c0a6d47497dbb2b7acf2929432f |
| Accession Number: |
edsdoj.3c0a6d47497dbb2b7acf2929432f |
| Database: |
Directory of Open Access Journals |
