Review Article - Kombucha

In this months Journal of Food Science , a review of Kombucha was published titled, Kombucha: A review of substrates, regulations, composition, and biological properties (Jan 2022). The article is a good review of what we know, and what we don't know, about the increasing popular drink Kombucha.

Kombucha is a beverage traditionally obtained by the fermentation technique of tea with added sugar by a SCOBY (symbiotic culture of bacteria and yeast).

The article discusses the evolution of Kombucha to include additional substrates.  This type of research is good to have for those who push the boundaries of this fermented product.  The article also details many of the benefits, but points out "According to literature data, there are many benefits attributed to kombucha, however, it is important to emphasize that the studies are carried out predominantly in animals, or in vitro in cell cultures of animals or humans, with no evidence yet to support these benefits to human health (Kapp & Sumner,2019). Still, despite not being able to receive any official claims about its health effects, kombucha can be considered a high-value food product in a healthy diet (Jayabalan et al.,2014)."

There is still a lot of research needed to better understand the science - organisms involved in the ferementation, the benefits to human health, and potential toxic affects.

IFT Journal of Food Science
https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.16029
Kombucha: A review of substrates, regulations,composition, and biological propertiesJeniffer Ferreira de Miranda1Larissa Fernandes Ruiz1Cíntia Borges Silva1Thais Matsue Uekane1Kelly Alencar Silva1Alice Gonçalves Martins Gonzalez1Fabrício Freitas Fernandes2Adriene Ribeiro Lima

Abstract:

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 fort he pH and alcohol content, in order to guarantee the quality and safety of the beverage as well as to ensure transparency of information for consumer