SUBSTRATES AND METABOLIC PATHWAYS IN SYMBIOTIC CULTURE OF BACTERIA AND YEAST (SCOBY) FERMENTATION: A MINI REVIEW

Abstract

Kombucha is a fermented beverage that is prepared traditionally by fermenting Symbiotic Culture of Bacteria and Yeast (SCOBY) with sugar and black/green tea, which is known as Camellia sinensis leaves. The previous study analyses the microbial composition that can be obtained in Kombucha production. Study shows that yeast species and acetic acid bacteria (AAB) species are the microorganisms that involve in the fermentation process of Kombucha. Some studies emphasize the chemical composition that was obtained from the production of Kombucha drinks such as organic acids, sugars, ethanol, and polyphenols. However, further review and elucidation regarding the substrates used and metabolic activity in Kombucha fermentation is necessary. Thus, the objective of this study is to review the metabolic pathway and substrates involve in Symbiotic Culture of Bacteria and Yeast (SCOBY) fermentation. This review also collected information related to the symbiosis of fermentation by yeast and AAB pathway in Kombucha fermentation. Several pharmaceutical effects of Kombucha were also discussed to prove the health benefits of Kombucha. To produce good quality and high yield of Kombucha that can provide various health benefits to consumers, it is crucial to understand the connection between the metabolic activity with Symbiotic Culture of Bacteria and Yeast (SCOBY) during the fermentation process of Kombucha. By conducting this review work, it could provide an insightful overview and better understanding of metabolic pathways and substrates involved in SCOBY and Kombucha fermentation.