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Kombucha Tea: Microorganisms Communities’ Composition, Active Metabolites, Health Functions and Fermentation
- 1 College agricultural science and natural resources University of Nebraska-Lincoln, Lincoln, Nebraska, 68508, The united state
* Author to whom correspondence should be addressed.
Abstract
As a tea drinking product, Kombucha is made from sugar, water and tea as raw materials and fermented by a variety of probiotics and contains diverse metabolites derived from active microorganisms. As kombucha contains a variety of microorganisms, active ingredients, and uses a fermentation process, it has a wide range of health care functions such as antioxidant, liver protection, cardiovascular and cerebrovascular, and anti-cancer, and thus has become the focus of people all over the world. As a result, in order to better exert the health as well as commercial value of kombucha tea product, it is necessary to carry out research on the diversity of microorganisms in kombucha, active substance’s types and functions, and their relationship with the fermentation process. In order to further improve the flavor and health functions of this tea product and lay a solid foundation for the industrial production of Kombucha from the theoretical level, this thesis will provide a comprehensive analysis and summary of the latest research on microbial community’s composition, active metabolites, health efficacy and fermentation process factors of kombucha tea.
Keywords
fermented foods, kombucha tea, fermentation microorganism, active metabolites
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Cite this article
Yang,H. (2023). Kombucha Tea: Microorganisms Communities’ Composition, Active Metabolites, Health Functions and Fermentation. Theoretical and Natural Science,3,780-788.
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Volume title: Proceedings of the 2nd International Conference on Biological Engineering and Medical Science (ICBioMed 2022), Part I
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