Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 110, Issue -, Pages 539-550Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2021.02.017
Keywords
Probiotic; Tea fungus; Beverage; Fermentation; Biofilms
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Kombucha, a functional tea brewed through a symbiotic culture of bacteria and yeast (SCOBY), holds potential applications in various industrial sectors, yet challenges exist in large-scale industrial production and technological aspects.
Kombucha is a functional tea brewed through a symbiotic culture of bacteria and yeast (SCOBY). It is applicable to various industrial sectors due to its several noteworthy features. Therefore, this study aims to elucidate the following technological aspects of kombucha/SCOBY: (a) the effect of its production parameters on different scales, (b) microbiota features and factors that affect biofilm formation and fermentation so as to demonstrate its potential applications in different industrial sectors, and (d) how its consumption affects human health according to evidence collected in literature. Its production seldom occurs on an industrial scale and studies assessing its large-scale fermentation process are scarce. Various industrial sectors have benefited from SCOBY, such as the food industry, biotechnological processes and biomedicine. However, industrial applications require optimization of some parameters, such as specific equipment for product standardization aimed at cost reduction and process profitability.
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