Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits

Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by fermenting tea and sugar with a symbiotic culture bacteria yeasts or so-called SCOBY. Kombucha can be made from different types tea, such as black, green, white, red, oolong teas, yielding various health benefits properties. Several species are involved in fermentation process, which generates many beneficial compounds, polyphenols, organic acids, amino vitamins, minerals, nitrogens, hydrolytic enzymes, have significant effects therapeutic properties, antioxidant, anti-inflammatory, anticancer, antimicrobial This review describes recent research on kombucha fermentation, microbial community SCOBY, chemical composition kombucha, its benefits. The adverse prospects production were also discussed.