Elok Zubaidah, Ignatius Srianta, Ihab Tewfik
Kombucha is a traditional drink made from fermented tea with a symbiosis of bacteria and yeast to produce a unique beverage taste with slight sweetness and sourness. The microorganisms in kombucha fermentation are mixed cultures of several microorganisms consisting of acetic acid bacteria and yeast. Kombucha has many health benefits, where the benefits come from the role of microorganisms that produce bioactive compounds during the fermentation process. The benefits of kombucha include detoxification of the blood, lowering body cholesterol levels, lowering blood pressure, improving the condition of the microflora in the digestive organs, reducing weight, increasing the body's immune system, and many other benefits. This article presents the history of kombucha, the manufacturing process, the microorganisms involved, the bioactive compounds produced, and its health benefits. © 2023 Elsevier Inc. All rights reserved.
Department of Food Science and Technology, Brawijaya University, Jawa Timur, Indonesia; Department of Food Technology, Widya Mandala Catholic University Surabaya, Surabaya, Indonesia; School of Life Sciences, University of Westminster, London, United Kingdom
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