Kombucha analogues around the world: A review

Crit Rev Food Sci Nutr. 2022 Apr 29:1-25. doi: 10.1080/10408398.2022.2069673. Online ahead of print.

ABSTRACT

Kombucha is a traditional healthy beverage usually made by the fermentation of sweetened tea with a symbiotic culture of bacteria and yeast. The consumption of kombucha is associated with numerous health benefits and therefore the beverage has attracted the attention of consumers worldwide. Non-typical substrates (fruits, vegetables, plants, herbs, dairy, and by-products) are being inoculated with the kombucha consortium in an attempt to develop new products. This review paper reviews the fermentation parameters for different non-tea substrates used to make kombucha, in addition to the findings obtained in terms of physico-chemical analysis, biological activities and sensory evaluation.

PMID:35486588 | DOI:10.1080/10408398.2022.2069673