Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Abstract

Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.

Sea grapes Kombucha Tea Improves Liver-Superoxide dismutase (SOD) Serum in Mice Fed on Cholesterol- and Fat-enriched Diet: A Novel Probiotic Ready-to-drink Rich in Ascorbic Acid

“…(1) Kombucha tea is a synbiotic fermented beverage that has many health benefits which fermentation process increases antioxidant levels in food products. (2) This study aims to evaluate the benefits of sea grapes kombucha tea, which include the amounts of vitamin C and its effect on Liver-Superoxide dismutase (SOD) serum in mice fed on cholesterol- and fat-enriched diet (CFED).…”

Evaluation of Cosmetic and Dermatological Properties of Kombucha-Fermented Berry Leaf Extracts Considered to Be By-Products

“…The process that can significantly increase the content of bioactive compounds is fermentation by yeast and other microorganisms [ 16 , 17 ]. At present, ferments obtained with the use of a symbiotic culture of bacteria and yeast (SCOBY), which enable obtaining a large amount of compounds with a broad spectrum of activity, are gaining popularity [ 18 ]. Although initially SCOBY was primarily used to ferment tea leaves, more and more research is underway using alternative raw materials, as well as by-products, that can be fermented using this consortium of bacteria and yeast [ 19 , 20 , 21 , 22 , 23 ].…”

Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures

“…By comparison, water kefir grains ferment sucrose, glucose, fructose, and/or mannitol and produce lactic acid, acetic acid, ethanol, carbon dioxide, volatile compound-methyl esters and other 30 distinct chemicals [136]. Besides kefir grains, the fermentation process of kombucha SCOBY produces many other bioactive compounds such as polyphenols, flavonoids, sucrose, glucose and fructose, vitamins B1, B2, B6, B12, C, amino acids, purines, pigments, lipids, proteins, some hydrolytic enzymes, acetic, gluconic, glucuronic, citric, succinic, malic, tartaric, malonic and oxalic, L-lactic, D-sugar, pyruvic, and usnic acids [137][138][139]. The fermentation of Medusomyces gysevii with Vaccinium myrtillus, Callisia fragrans (kombucha SCOBY) produces vitamins, especially vitamin C and vitamin P (rutoside), after 10 days of fermentation their presence are the highest [109].…”