[Technological features of fermented beverages production using kombucha]

Area of Science:

• Food Science and Technology
• Microbiology
• Fermentation Science

Background:

• Kombucha, a fermented tea beverage, is gaining popularity globally.
• Production involves optimizing symbiotic culture fermentation of a sweetened tea substrate.
• Technological factors significantly influence beverage properties and safety.

Purpose of the Study:

• To consolidate research on kombucha production technology.
• To identify key factors impacting the chemical composition and safety of kombucha.
• To provide insights into optimizing the fermentation process for quality and safety.

Main Methods:

• Analytical review of scientific databases for kombucha production research.
• Inclusion criteria focused on open-access articles with detailed production technology.
• Synthesis of findings on fermentation parameters and risk assessment.

Main Results:

• Kombucha production relies on substrate fermentation, yielding high organic acids, primarily acetic acid.
• Minimum 1.2% acetic acid is crucial for microbiological safety.
• Controlled fermentation temperatures (18-32°C) and monitoring of key parameters (pH, acidity, alcohol, sugar) are essential.
• Risks include raw material quality, equipment, packaging, and process deviations.

Conclusions:

• Strict adherence to sanitary-hygienic norms and technological protocols is vital.
• Controlled production ensures kombucha safety and desirable taste/aroma profiles.
• Process control at all stages mitigates microbiological, chemical, and physical risks.