Kombucha: Review

Kombucha is a beverage resulting from the fermentation of sweetened tea (Camellia sinensis) and added to a culture containing a symbiotic consortium of bacteria and yeasts (SCOBY). Rising in the food market contributes to the balance of the intestinal microbiota and antimicrobial and anticancer properties. Considering the growing increase in consumption and the large number of studies that address the theme, it is necessary to carry out a bibliographic survey based on the most current and relevant works in the area. In this sense, information was collected about the kombucha production process. The substrates used in the preparation of the traditional drink, or even others that give the drink an innovative character; chemical and microbiological composition and variations; the characteristics of the SCOBY, as well as its applications; the possible benefits attributed to the consumption of kombucha; toxic properties and finally the regulations regarding the production and marketing of kombucha. In addition to reviewing these themes, this work also offers suggestions on preparing the drink.