Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review

Kombucha is a fermented tea beverage containing bioactive compounds from and vital such as acetic acid, D-saccharic acid-1,4-lactone, glucuronic gluconic acids produced the metabolic activities of bacteria yeasts, which benefit human health. contains symbiotic culture yeast (SCOBY), actively ferments sugar. microbial compositions vary due to environmental conditions starter culture. Saccharomyces sp., Schizosaccharomyces pombe, Brettanomyces sp. (yeasts) Acetobacter aceti, Komagataeibacter xylinum (formerly known Gluconacetobacter xylinum), Gluconobacter oxydans, pasteurianus (acetic acid-producing bacteria) are commonly found in kombucha. This review focused on kombucha their functionality. Aspects discussed include: (i). developments kombucha, (ii). production cellulose, (iv). factors influencing compositions, (v). type compounds, (vi). health benefits, potential risk consumption. Current gaps, recommendations, prospects were also discussed. using rooibos base recommended, caffeine-free. Upcycling wastes, mainly SCOBY, for producing cellulose filters, improving food flavors substrate fermentations touched on.