%0 Journal Article %A 王茜 %A 伍小丫 %A 田文欣 %A 侯晨梓 %A 张宝善 %A 赵育 %T Research progress of kombucha beverages prepared from different raw materials and their nutritional function %D 2022 %R 10.13995/j.cnki.11-1802/ts.030742 %J Food and Fermentation Industries %P 321-328 %V 48 %N 20 %X 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. %U http://sf1970.cnif.cn/EN/10.13995/j.cnki.11-1802/ts.030742