Research Progress on the Composition and Interaction of Microbes in Kombucha

Abstract

Kombucha, a fermented beverage produced by a symbiotic culture system of bacteria and yeast (SCOBY), is rich in bioactive compounds, thereby exhibiting various health benefits. In recent years, kombucha has gained global popularity as a healthy fermented beverage, leading to an upsurge in worldwide research interest. The diversity of microbial communities and the interactions between microorganisms play a vital role in the formation of unique flavor and health benefits of kombucha. At present, they have aroused widespread research interest worldwide. This review systematically summarizes recent achievements in research on the microbial composition and interactions in kombucha fermentation. Firstly, the progress obtained on the microbial species identification and the characteristics of their composition of kombucha were summarized. Then, the current researches on the interactions of the native microorganisms in Kombucha SCOBY were presented, as well as the interactions between additional microorganisms and native microorganisms. Finally, the dynamic changes observed during kombucha fermentation, including microbial species composition and key active substances such as organic acids and polyphenols, were reviewed. This article aims to provide valuable reference for using targeted microbial regulation to enhance the fermentation efficiency, and optimize product quality and efficacy of kombucha.