Kombucha Tea: Microorganisms Communities Composition, Active Metabolites, Health Functions and Fermentation

Abstract

As a tea drinking product, Kombucha is made from sugar, water and tea as raw materials and fermented by a variety of probiotics and contains diverse metabolites derived from active microorganisms. As kombucha contains a variety of microorganisms, active ingredients, and uses a fermentation process, it has a wide range of health care functions such as antioxidant, liver protection, cardiovascular and cerebrovascular, and anti-cancer, and thus has become the focus of people all over the world. As a result, in order to better exert the health as well as commercial value of kombucha tea product, it is necessary to carry out research on the diversity of microorganisms in kombucha, active substances types and functions, and their relationship with the fermentation process. In order to further improve the flavor and health functions of this tea product and lay a solid foundation for the industrial production of Kombucha from the theoretical level, this thesis will provide a comprehensive analysis and summary of the latest research on microbial communitys composition, active metabolites, health efficacy and fermentation process factors of kombucha tea.