Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile

Abstract

Fermentation is one of the oldest preservation techniques used by mankind with known actions of fermentation dating back to several millennia before the common era. From this came the fermentation of tea beverages which we commonly call kombucha. The origins of fermented teas, and ultimately the concept of kombucha, has a multitude of backstories and derivations stemming back several thousand years. Kombucha is made by fermenting sweetened black or green tea using a mixed fermenting culture of yeast and acetic acid bacteria. This review gives a holistic overview of the fermented tea beverage known as kombucha including an overview of the history of kombucha, an overview of the brewing and manufacturing of the beverage including different brewing techniques and ingredients, discussion of the biochemical and microbiological aspects of the fermentation process, the flavor and chemical profile of kombucha, as well as the impacts of kombucha on human health.

Keywords

• Kombucha
• Fermentation
• Tea
• Flavor
• SCOBY
• Sensory aspects