Description

Kombucha is a fermented tea produced by a symbiotic culture of bacteria and yeasts (SCOBY), yielding an acidic, lightly effervescent beverage.

Fermentation process

  • Sweetened tea inoculated with SCOBY
  • Primary fermentation for 7–14 days
  • Optional secondary fermentation for carbonation and flavoring

Reported microbiology (examples)

  • AAB: Komagataeibacter spp.
  • Yeasts: Saccharomyces, Zygosaccharomyces spp.

Functional relevance

  • Production of organic acids
  • Naturally preserved, low-alcohol beverage

References

(To be added)