益生元
益生菌
食品科学
发酵
健康福利
化学
原材料
生物技术
抗菌剂
细菌
生物
传统医学
医学
遗传学
有机化学
作者
Bruna Krieger Vargas,Mariana Fensterseifer Fabricio,Marco Antônio Záchia Ayub
出处
期刊:Food bioscience
[Elsevier BV]
日期:2021-08-24
卷期号:44: 101332-101332
被引量:53
标识
DOI:10.1016/j.fbio.2021.101332
摘要
Kombucha is a fermented beverage composed of a range of natural compounds such as sugars, ethanol, organic acids, and complex microbial communities of bacteria and yeasts. Based on this several biological properties are attributed to this drink. However, the production of kombucha is not standardized and the final composition of the beverage is highly dependent on the raw materials used and the physicochemical parameters adopted in the process. As a consequence, kombuchas not only vary from one producer to another but also from different batches of the same producer, making the assumptions of quality and properties questionable. In this review, we explore the largely unchecked relations between kombucha and its claimed health benefits. A systematic review was also performed to specifically discuss the potential probiotic and prebiotic effects of kombucha. Although several studies report that kombucha present antimicrobial, antioxidant, detoxifying, and hepatoprotective activities, among others, whereas others classify kombucha as a probiotic drink, there is a lack of scientific evidence about the content of probiotics in this drink and its possible role in the intestinal microbiota. These facts highlight the opportunities in researching and modifying the microbiome composition of kombucha, possibly improving the general qualities of this so-called functional drink.
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