8 - Kombucha Drink: Production, Quality, and Safety Aspects

Abstract

Kombucha drink is basically a fermented, lightly effervescent, sweetened black, or green tea drinks that are commonly referred as functional beverages for their health benefits. It is an unconventional remedy against a number of immune and ageing-related physiological problems. It has proven anticarcinogenic, antihypertensive, antidiabetic, and hepatoprotective properties. It is believed to be originated in China between 200 BC and 300 BC, the beverage has now gained popularity in almost every parts of the world. Commercial production of kombucha beverage and the microbial culture has already reached the industrial level using developed machineries. The culture is a typical cellulosic disc-shaped symbiotic colony of yeasts and bacteria, conventionally termed as SCOBY and cultivated in sugared black tea. Liquors other than tea (non-tea) have also been successfully used as media for kombucha fermentation. The microbiology and biochemistry of the culture are being studied for their biotic and abiotic compositions and effectiveness in releasing bioactive compounds. Animal model studies have been successfully conducted for validating different health supporting mechanisms. Although it is believed to be a health drink, reported incidents of kombucha liquor poisoning are matter of concern. Processing and quality parameters for kombucha production need to be carefully controlled. This chapter discusses different aspects of kombucha drink encompassing its production, health promoting effects, possible safety issues, and current research gaps.