1. Kombucha fermentation: Recent trends in process dynamics, functional bioactivities, toxicity management, and potential applications
- Author
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Nikita Sanwal, Achala Gupta, Mohammed Abdullah Bareen, Nitya Sharma, and Jatindra K Sahu
- Subjects
Functional beverage ,Process dynamics ,Bioactivities ,SCOBY ,Kombucha Fermentation ,Food processing and manufacture ,TP368-456 - Abstract
Kombucha is a highly nutritious beverage produced predominantly from varieties of black, oolong, and green tea using a symbiotic culture of bacteria and yeast (SCOBY). With growing kombucha markets, many extracts besides conventional tea, like herbs, fruits, milk, and agro-industrial ingredients, are being employed in the fermenting process, to produce kombucha-like-beverages. Various bioactive compounds from both substrates and metabolic activity of microorganisms involved in the fermentation are produced during processing. Thus, present review surmises the process dynamics of the kombucha fermentation process in terms of changes in the biocomponent composition, flavor profile, and microbial dynamics. Further, the advancements in the application of the kombucha process using different kinds of substrates, along with its health-benefiting bioactivities and toxicity management have been discussed. This information on kombucha fermentation consolidated in the present review would play an essential role in the food and beverage industries in exploring different substrates for the process.
- Published
- 2023
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