Kombucha production using raw materials from Brazil

Kombucha production has increased significantly in recent years, and analog beverages (fermented with extracts other than C. sinensis tea) are also gaining market share. Brazil, one of the largest fruit-producing countries with vast fruit diversity, has expanded their research fields to develop new products, including kombucha. This literature review aims to present studies being conducted in Brazil on the production of traditional kombucha (with green or black tea) and analog extracts. Based on the results, it was observed that a large part of the analog beverage production is carried out with fruits mainly from the Northeast and South regions of Brazil. However, it is also done with other types of extracts, such as coffee, yerba mate, and yams. In addition, some studies have used byproducts from cocoa (Theobroma cacao), acerola, guava, tamarind, as well as mango and grape peel. It was also observed that during fermentation, regardless of the type of extract, both total phenolic compounds and antioxidant activity tend to increase. Although regulations for kombucha production in Brazil have already been established, some challenges remain regarding the use of tea and SCOBY, demystifying probiotic effects (since this is not yet regulated), uncontrolled ethanol production, and the need for specific legislation for secondary fermentation. Overall, Brazil shows great potential for developing new products, such as kombucha-type beverages, where the fermentation process is similar to that of traditional kombucha; however, regulating the process using alternative extracts and SCOBY (which may present a consortium of different microorganisms according to regions) remains a challenge for achieving homogeneous, feasible results.