Andrade Dhuelly Kelly Almeida, Wang Boying, Lima Emília Maria França, Shebeko Sergei Konstantinovich, Ermakov Alexey Mikhailovich, Khramova Valentina Nikolaevna, Ivanova Iskra Vitanova, Rocha Ramon da Silva, Vaz-Velho Manuela, Mutukumira Anthony Nhamo, Todorov Svetoslav Dimitrov
ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Food Research Center, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, SP, Brazil.
School of Food and Advanced Technology, Massey University, Auckland Campus, Auckland 0745, New Zealand.
Foods. 2025 Apr 28;14(9):1547. doi: 10.3390/foods14091547.
Kombucha is an ancient, fermented beverage that has gained increasing popularity worldwide due to its potential health benefits. Its origins trace back to China, from where it spread across Asia and Europe before reaching the modern global market. The fermentation of kombucha is mediated by a Symbiotic Culture of Bacteria and Yeasts (SCOBY), comprising yeasts, acetic acid bacteria, and lactic acid bacteria. The microbial consortium plays a crucial role in the production of organic acids and bioactive metabolites, shaping the sensory characteristics of the beverage. Given the growing interest in kombucha as a functional beverage, this study aims to explore its historical background, fermentation process, and microbiological composition, including key yeasts, acid acetic bacteria, and lactic acid bacteria and their interactions. Additionally, we describe the potential health effects of kombucha, particularly its antimicrobial and antioxidant activity, the probiotic potential of the strains associated with kombucha, and safety considerations while also addressing the risks associated with its consumption. Although several studies suggested that kombucha may have antioxidants, antimicrobial, and probiotic properties, as well as contribute to gut microbiota regulation and immune system support, there is significant variability in the composition of the beverage, especially in artisanal preparations. This variability poses challenges in standardizing its potential effects and ensuring consistent safety. The risk of contamination further underscores the importance of adhering to strict sanitary production standards. To scientifically validate its health benefits and guarantee safe consumption, further research with larger sample sizes and robust methodologies is essential. The findings of this study will contribute to a deeper understanding of the functional properties of kombucha and provide scientific support for its safe and beneficial applications.
康普茶是一种古老的发酵饮品，因其潜在的健康益处而在全球范围内越来越受欢迎。它起源于中国，从那里传播到亚洲和欧洲，然后进入现代全球市场。康普茶的发酵由细菌和酵母共生培养物（SCOBY）介导，其中包括酵母、醋酸菌和乳酸菌。这个微生物群落对有机酸和生物活性代谢物的产生起着关键作用，塑造了这种饮品的感官特性。鉴于人们对康普茶作为功能性饮品的兴趣日益浓厚，本研究旨在探索其历史背景、发酵过程和微生物组成，包括关键的酵母、醋酸菌和乳酸菌及其相互作用。此外，我们还描述了康普茶的潜在健康影响，特别是其抗菌和抗氧化活性、与康普茶相关菌株的益生菌潜力以及安全考虑因素，同时也探讨了其消费相关的风险。尽管多项研究表明康普茶可能具有抗氧化、抗菌和益生菌特性，以及有助于调节肠道微生物群和支持免疫系统，但这种饮品的成分存在显著差异，尤其是手工制作的产品。这种差异给标准化其潜在效果和确保一致的安全性带来了挑战。污染风险进一步凸显了遵守严格卫生生产标准的重要性。为了科学验证其健康益处并确保安全消费，采用更大样本量和稳健方法进行进一步研究至关重要。本研究的结果将有助于更深入地了解康普茶的功能特性，并为其安全有益的应用提供科学支持。
