Kombucha analogues around the world: A review

Area of Science:

• Food Science and Technology
• Microbiology
• Fermentation Science

Background:

• Kombucha, a fermented beverage from sweetened tea and microbial cultures, is globally recognized for health benefits.
• Growing consumer interest drives innovation in kombucha production using diverse, non-traditional substrates.
• Exploring alternative ingredients is key to expanding kombucha's market and applications.

Approach:

• This review synthesizes research on kombucha fermentation using non-tea substrates.
• It analyzes fermentation parameters, physico-chemical properties, and biological activities.
• Sensory evaluations of novel kombucha formulations are also discussed.

Key Points:

• Fermentation parameters significantly influence the characteristics of kombucha produced from fruits, vegetables, and other non-tea sources.
• Non-tea kombucha exhibits diverse physico-chemical profiles and potential biological activities, including antioxidant and antimicrobial properties.
• Sensory analysis is crucial for consumer acceptance of kombucha made with alternative ingredients.

Conclusions:

• Utilizing non-tea substrates offers a promising avenue for developing novel kombucha beverages with unique sensory profiles and health benefits.
• Optimizing fermentation conditions is essential for maximizing the quality and functional properties of alternative kombucha.
• Further research can unlock the full potential of diverse ingredients in kombucha production.