Kombucha: A Fusion of Tradition and Innovation in Fermented Beverages

Kombucha, a popular fermented beverage, is produced through the combination of tea and a symbiotic culture of bacteria and yeasts (SCOBY). Due to its notable bioactive properties and extensive health benefits, it has garnered significant attention from researchers and industry professionals. This comprehensive review examines the bioactive properties, production processes, and potential health impacts of Kombucha. The central question of this research is how the quality and nutritional properties of Kombucha can be enhanced through the use of alternative raw materials. To date, no comprehensive study has precisely analyzed the impact of these materials on Kombucha’s characteristics. Recent findings indicate that using various types of tea, medicinal herbs, and other natural sources as substitutes can influence Kombucha’s sensory, nutritional, and biological properties, improving its antioxidant and antimicrobial effects. Additionally, studies suggest that Kombucha can be effective against a broad range of pathogens and play a significant role in improving gut microbiome health. Despite promising preliminary evidence, there is an urgent need for more clinical studies to confirm the safety and efficacy of Kombucha in medical applications. This research provides innovative analyses and practical recommendations, serving as a reference for researchers and industry professionals aiming to enhance Kombucha production processes and develop higher quality, more effective beverages. Future research should focus on exploring the clinical effects of Kombucha further and its potential in therapeutic and health-oriented applications.

کلیدواژه ها:

Kombucha ، Bioactive Compounds ، Fermentation ، SCOBY ، Alternative Raw Materials ، Antioxidant Properties ، Antimicrobial Effects ، Gut Microbiome ، Production Processes ، Clinical Applications