Please wait a minute...
Food and Fermentation Industries    2022, Vol. 48 Issue (20) : 321-328     DOI: 10.13995/j.cnki.11-1802/ts.030742
Research progress of kombucha beverages prepared from different raw materials and their nutritional function
WANG Qian1, WU Xiaoya1, TIAN Wenxin1, HOU Chenzi1, ZHANG Baoshan1,2, ZHAO Yu1,2*
1(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China)
2(Research Center of Fruit and Vegetable Deep-Processing Technology, Shaanxi Normal University, Xi'an 710119, China)
Download: PDF(1898 KB)   HTML 
Export: BibTeX | EndNote | Reference Manager | ProCite | RefWorks
Abstract  Traditional kombucha is a functional beverage fermented by tea fungus and sweetened tea. With the growing diversified needs of consumers, a variety of new kombucha beverages with different flavors and health benefits have emerged. This paper summarizes different raw materials used in kombucha beverages, including tea, fruits and vegetable juices, herbs, dairy products as well as its by-products, and also the corresponding fermentation process, nutritional compositions and functions. This review will provide useful references for developing and selecting new raw materials and formulas for kombucha beverage. It will also provide a theoretical basis for developing kombucha beverages with special flavors and specific nutritional functions, in order to promote the development of kombucha beverage industry chain.
Keywords kombucha      microbial composition      raw material      nutrition      function     
Issue Date: 18 November 2022
URL:     OR
[1] 魏书蓉, 张亚楠, 吴春, 等.红茶菌的研究进展[J].亚太传统医药, 2018, 14(11):97-99.WEI S R, ZHANG Y N, WU C, et al.Research progress of kombucha[J].Asia-Pacific Traditional Medicine, 2018, 14(11):97-99.
[2] 李如意, 尹军峰, 邹纯.红茶菌的国内外研究现状[J].浙江农业学报, 2020, 32(12):2 291-2 302.LI R Y, YIN J F, ZOU C.Research status of Kombucha in the world[J].Acta Agriculturae Zhejiangensis, 2020, 32(12):2 291-2 302.
[3] KIM J, ADHIKARI K.Current trends in kombucha:Marketing perspectives and the need for improved sensory research[J].Beverages, 2020, 6(1):15.
[4] TEOH A L, HEARD G, COX J.Yeast ecology of kombucha fermentation[J].International Journal of Food Microbiology, 2004, 95(2):119-126.
[5] MALBAŠA R V, MILANOVIC' S D, LONČAR E S, et al.Milk-based beverages obtained by Kombucha application[J].Food Chemistry, 2009, 112(1):178-184.
[6] MALBAŠA R, LONČAR E, DJURIC' M, et al.Effect of sucrose concentration on the products of Kombucha fermentation on molasses[J].Food Chemistry, 2008, 108(3):926-932.
[7] 赵平, 郭莹莹, 杨光, 等.红茶菌研究现状[J].现代食品, 2020(21):1-4.ZHAO P, GUO Y Y, YANG G, et al.Research status of kombucha[J].Modern Food, 2020(21):1-4.
[8] 冯劲, 施庆珊, 冯静, 等.一株产细菌纤维素菌株的筛选鉴定及其产物分析[J].生物技术通报, 2012(7):140-145.FENG J, SHI Q S, FENG J, et al.Isolation, screening and identification of a cellulose producing bacteria and analysis of its products[J].Biotechnology Bulletin, 2012(7):140-145.
[9] MARSH A J, O'SULLIVAN O, HILL C, et al.Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples[J].Food Microbiology, 2014, 38:171-178.
[10] 吴薇, 盖宝川, 籍保平.红茶菌混合菌种的分离与鉴定[J].食品科学, 2004, 25(4):55-58.WU W, GAI B C, JI B P.Study on the isolation and identifiation of microbes of kombucha[J].Food Science, 2004, 25(4):55-58.
[11] 蒋立文. 红茶菌优势微生物的分离、鉴定及抗菌机理的研究[D].长沙:湖南农业大学, 2007.JIANG L W.Studies on isolation and identification of predominant microbes from kombucha and their anti-microbes mechanism[D].Changsha:Hunan Agricultural University, 2007.
[12] JAYABALAN R.Effect of kombucha tea on aflatoxin B1 induced acute hepatotoxicity in albino rats-prophylactic and curative studies[J].Journal of the Korean Society for Applied Biological Chemistry, 2010, 53(4):407-416.
[13] VILLARREAL-SOTO S A, BEAUFORT S, BOUAJILA J, et al.Understanding kombucha tea fermentation:A review[J].Journal of Food Science, 2018, 83(3):580-588.
[14] ZUBAIDAH E, AFGANI C A, KALSUM U, et al.Comparison of in vivo antidiabetes activity of snake fruit Kombucha, black tea Kombucha and metformin[J].Biocatalysis and Agricultural Biotechnology, 2019, 17:465-469.
[15] ZUBAIDAH E, IFADAH R A, KALSUM U, et al.Anti-diabetes activity of Kombucha prepared from different snake fruit cultivars[J].Nutrition & Food Science, 2019, 49(2):333-343.
[16] YAVARI N, ASSADI M M, MOHADAM M B, et al. Optimizing glucuronic acid production using tea fungus on grape juice by response surface methodology[J]. Journal of Applied Sciences Research, 2011, 5(11): 1 788-1 794.
[17] BHATTACHARYA D, BHATTACHARYA S, PATRA M M, et al.Antibacterial activity of polyphenolic fraction of kombucha against enteric bacterial pathogens[J].Current Microbiology, 2016, 73(6):885-896.
[18] YU J, BI X J, YU B, et al.Isoflavones:Anti-inflammatory benefit and possible caveats[J].Nutrients, 2016, 8(6):361.
[19] BANERJEE D, HASSARAJANI S A, MAITY B, et al.Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice:Possible mechanism of action[J].Food & Function, 2010, 1(3):284-293.
[20] JAYABALAN R, MALBAŠA R V, SATHISHKUMAR M.Kombucha[M]//Reference Module in Food Science.Amsterdam:Elsevier, 2016.
[21] JAYABALAN R, MALBAŠA R V, LONČAR E S, et al.A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus[J].Comprehensive Reviews in Food Science and Food Safety, 2014, 13(4):538-550.
[22] DUFRESNE C, FARNWORTH E.Tea, kombucha, and health:A review[J].Food Research International, 2000, 33(6):409-421.
[23] 过慈妹, 方世辉.不同茶类茶汤对红茶菌生长及品质的影响[J].茶业通报, 2007, 29(3):129-131.
[24] 王桥美, 杨瑞娟, 严亮, 等.速溶普洱茶对红茶菌饮料发酵的影响[J].食品与生物技术学报, 2016, 35(2):197-204.WANG Q M, YANG R J, YAN L, et al.Effect of instant Pu'er tea content on kombucha fermentation[J].Journal of Food Science and Biotechnology, 2016, 35(2):197-204.
[25] AYED L, BEN ABID S, HAMDI M.Development of a beverage from red grape juice fermented with the Kombucha consortium[J].Annals of Microbiology, 2017, 67(1):111-121.
[26] LIAMKAEW R, CHATTRAWANIT J, DANVIRUTAI P. Kombucha production by combinations of black tea and apple juice[J]. Science and Technology, 2016, 6(2): 139-146.
[27] 高妍妍, 朱显峰.水果红茶菌饮料抗氧化活性分析[J].食品科技, 2018, 43(2):151-155.GAO Y Y, ZHU X F.Analysis on antioxidant activity of fruit Kombucha beverage[J].Food Science and Technology, 2018, 43(2):151-155.
[28] WATAWANA M I, JAYAWARDENA N, GUNAWARDHANA C B, et al.Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nuciferavar.aurantiaca) by fermentation with kombucha ‘tea fungus'[J].International Journal of Food Science & Technology, 2016, 51(2):490-498.
[29] LONCAR E, MALBASA R V, KOLAROV L.Kombucha fermentation on raw extracts of different cultivars of Jerusalem artichoke[J].Acta Periodica Technologica, 2007(38):37-44.
[30] 柴丽娜, 徐伟, 吕欢, 等.老山芹红茶菌发酵饮料的工艺[J].食品工业, 2019, 40(6):69-73.CHAI L N, XU W, LYU H, et al.The technology of fermented heraclum dissectum beverage of kombucha[J].The Food Industry, 2019, 40(6):69-73.
[31] ASPIYANTO, SUSILOWATI A, ISKANDAR J M, et al.Characteristic of fermented spinach (Amaranthus spp.) polyphenol by kombucha culture for antioxidant compound[C]//AIP Conference Proceedings.Author(s), 2017.
[32] BATTIKH H, BAKHROUF A, AMMAR E.Antimicrobial effect of kombucha analogues[J].LWT-Food Science and Technology, 2012, 47(1):71-77.
[33] VELIC'ANSKI A S, CVETKOVIC' D D, MARKOV S L, et al.Antioxidant and antibacterial activity of the beverage obtained by fermentation of sweetened lemon balm (Melissa officinalis L.) tea with symbiotic consortium of bacteria and yeasts[J].Food Technology and Biotechnology, 2014, 52(4):420-429.
[34] SHAHBAZI H, HASHEMI GAHRUIE H, GOLMAKANI M T, et al.Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha[J].Food Science & Nutrition, 2018, 6(8):2 568-2 577.
[35] ZHANG S, CHENG M Q, LI Z D, et al.Composition and biological activity of rose and jujube kernel after fermentation with kombucha SCOBY[J].Journal of Food Processing and Preservation, 2020, 44(10):e14758.
[36] ELKHTA B E, EL-ALFY M, SHENANA M, et al.New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures[J].Journal of Dairy Science, 2017, 100(12):9 508-9 520.
[37] VITAS J S, CVETANOVIC' A D, MAŠKOVIC' P Z, et al.Chemical composition and biological activity of novel types of kombucha beverages with yarrow[J].Journal of Functional Foods, 2018, 44:95-102.
[38] AL-DULAIMI F K Y, ABD-ALWAHAB W I A, HASAN A S.Bioactivity study of kombucha black tea and kombucha with skim milk on some of physiological and biochemical parameters in male albino rats[J].International Journal of Pharmaceutical Research, 2018, 10(1):301-306.
[39] MALBAŠA R, LONČAR E, DJURIC' M.Comparison of the products of kombucha fermentation on sucrose and molasses[J].Food Chemistry, 2008, 106(3):1 039-1 045.
[40] 唐思颉, 涂传海, 胡文秀, 等.红茶菌发酵黄浆水的体外抗氧化活性[J].食品科学, 2019, 40(17):1-6.TANG S J, TU C H, HU W X, et al.Antioxidant activity of fermented soy whey with kombucha consortium[J].Food Science, 2019, 40(17):1-6.
[41] PURE A E, PURE M E.Antioxidant and antibacterial activity of kombucha beverages prepared using banana peel, common nettles and black tea infusions[J].Applied Food Biotechnology, 2016, 3(2):125-130.
[42] WANG K, LIU F, LIU Z, et al.Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer[J].International Journal of Food Science & Technology, 2011, 46(7):1 406–1 412.
[43] 朱柏雨, 夏陈, 罗棵濒, 等.四川黑茶活性成分、抗氧化能力及品质评价[J].食品与机械, 2021, 37(8):24-32.ZHU B Y, XIA C, LUO K B, et al.Active components, antioxidant capacity and quality evaluation of Sichuan dark tea[J].Food & Machinery, 2021, 37(8):24-32.
[44] YI T, ZHU L, PENG W L, et al.Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis[J].LWT - Food Science and Technology, 2015, 62(1):194-201.
[45] LEE B L, ONG C N.Comparative analysis of tea catechins and theaflavins by high-performance liquid chromatography and capillary electrophoresis[J].Journal of Chromatography A, 2000, 881(1-2):439-447.
[46] ZUO Y G, CHEN H, DENG Y W.Simultaneous determination of catechins, caffeine and Gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector[J].Talanta, 2002, 57(2):307-316.
[47] JAYABALAN R, SUBATHRADEVI P, MARIMUTHU S, et al.Changes in free-radical scavenging ability of kombucha tea during fermentation[J].Food Chemistry, 2008, 109(1):227-234.
[48] TADIC' V, ARSIC' I, ZVEZDANOVIC' J, et al.The estimation of the traditionally used yarrow (Achillea millefolium L.Asteraceae) oil extracts with anti-inflamatory potential in topical application[J].Journal of Ethnopharmacology, 2017, 199:138-148.
[1] LI Tingyu, CHEN Yaoyao, ZHANG Yan, XIONG Jianwen, GUO Zhuang, WANG Yurong. Bacteria community of fermented bamboo shoots from Nanning[J]. Food and Fermentation Industries, 2022, 48(9): 71-76.
[2] MA Wenxin, JIA Min, LI Qian, XU Zhixiang, LIN Xueqing, ZONG Aizhen. Research progress of pectin modification[J]. Food and Fermentation Industries, 2022, 48(9): 274-279.
[3] YUAN Guoyi, HE Yulin, WANG Chunxiao, QIU Shuyi. Research progress on the factors correlated with flavor quality in rice wine[J]. Food and Fermentation Industries, 2022, 48(9): 286-294.
[4] ZHANG Qi, WU Haibo, YAN Wenwen, PANG Tingcai, FU Man. Research progress on physicochemical properties and modification of soybean 7S and 11S globulins[J]. Food and Fermentation Industries, 2022, 48(9): 324-335.
[5] HE Yulin, YUAN Guoyi, WANG Chunxiao, ZHOU Wenya, QIU Shuyi. Correlation analysis between starch and glucose content in rice wine brewing[J]. Food and Fermentation Industries, 2022, 48(8): 28-36.
[6] WANG Minghui, SHAO Jiawei, ZHANG Guixiang, DING Jinguo, LU Peijie, ZHANG Bingwen. The effects of biological germination on nutrition and functional components of grain beans resources—A review[J]. Food and Fermentation Industries, 2022, 48(8): 304-310.
[7] DUAN Jiaojiao, NIE Rong, LIU Guorong, WANG Zhao, ZHU Zekang. Regulation of bacteriocin synthesis in Enterococcus faecalis Gr17 under nutritional stress[J]. Food and Fermentation Industries, 2022, 48(7): 14-21.
[8] ZHANG Mengmeng, ZHAO Xueni, SHUANG Quan, ZHANG Fengmei. Dynamic analysis of nutritional quality and functional characteristics of mare's milk during fermentation[J]. Food and Fermentation Industries, 2022, 48(7): 103-109.
[9] LI Qingfeng, WANG Shiqi, ZHAO He, LI Hong, ZHU Youmin. Nutritional value and flavor evaluation of different varieties of tussah pupae[J]. Food and Fermentation Industries, 2022, 48(6): 110-116.
[10] LIU Yuan, ZHU Xuran, WANG Jian, LIU Yang, WAN Yuping, WU Xiaosheng, LI Na, WANG Jiying, LIU Jia, MIAO Yutian. The effects of electrolyzed functional water treatment on pesticides reduction in fresh cut vegetables[J]. Food and Fermentation Industries, 2022, 48(6): 125-133.
[11] HU Song, WANG Penghui, LIU Binjie, SU Jingqian, TAN Qingqing, YANG Minhe, WANG Guohong. Comparative analysis of antibacterial effects of different kombucha fermentation broth[J]. Food and Fermentation Industries, 2022, 48(6): 154-159.
[12] HU Bo, CHEN Xuemei, TANG Xiaoshu, ZHANG Baixi, GUO Zitao. Effect of red jujube wolfberry soaked wine on gut microbiota in mice based on high-throughput sequencing[J]. Food and Fermentation Industries, 2022, 48(5): 47-52.
[13] LIU Linpei, GUAN Xiuqiong, HE Mingxiong, LIU Chun, CAI Beichuan, HU Guoquan, WU Bo, WANG Yanwei, CHEN Xiaoru. Optimization of raw materials ratio using aerobic composting method to synergistically treat a variety of wine industry solid waste[J]. Food and Fermentation Industries, 2022, 48(5): 116-122.
[14] XU Jiye, YU Wanwen, CAO Fuliang, WANG Guibin. The differential analysis of antioxidant capacity and main functional components content of leaf extraction from different Ginkgo biloba male plants[J]. Food and Fermentation Industries, 2022, 48(5): 142-149.
[15] TANG Manqiu, XIA Yu, WU Zhengyun, SUYAMA Taikei, ZHANG Wenxue. Comparative analysis on microbial diversity of eight kinds of Chinese Jiuqu and Japanese koji based on metagenomics technology[J]. Food and Fermentation Industries, 2022, 48(5): 233-239.
Full text



Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd