Kombucha (tea and analogues): Fermentation, Composition and Health Effects

Kombucha is a centuries-old, fermented beverage made from tea, sugar, and a symbiotic culture of bacteria and yeast (SCOBY). Known for its effervescence, tangy flavor, and health benefits, kombucha has seen a resurgence in modern health trends, becoming a popular choice for those seeking functional beverages that promise various wellness benefits. Historically, kombucha's origins are often traced to East Asia. In recent decades, its popularity has spread globally, with both traditional tea-based kombucha and a growing number of kombucha analogues made from non-typical substrates (fruits, vegetables, plants, herbs, dairy, and by-products). Despite its widespread popularity and increasing market demand, there remains a significant lack of comprehensive scientific research into many aspects of kombucha fermentation, its health effects and consumer acceptability. While kombucha has certainly captured the interest of health-conscious consumers, there remains a significant gap in research that hinders a deeper understanding of its full potential, safety, and efficacy. More robust scientific investigations, particularly clinical trials and longitudinal studies, are necessary to validate the claims associated with kombucha consumption and to ensure its safe integration into broader dietary habits. This collection aims to gather cutting-edge research and reviews that address the microbiome involved in kombucha fermentation, the impact of the parameters involved in fermentation, the composition of kombucha analogues (especially the bioactive compounds), the health benefits of tea kombucha and kombucha analogues in terms of in-vitro, in-vivo and humans’ studies as well as the consumer preferences and acceptability towards the kombucha beverages.To gather further insights into the various aspects of kombucha and its derivatives, we welcome contributions from research that delve into areas including, but not limited to: 1) Microbial diversity in kombucha fermentation: - Characterization of the SCOBY microbiome - Fermentation conditions and their impact on microbial communities - Probiotic content and health implications 2) Technological advancements improving the efficiency and scalability of the fermentation process. 3) Consumer studies focusing on the acceptance and preference trends for kombucha beverages. Topic editors: Youssef El Rayess, Patricia Taillandier, Olga De Smidt Source: https://www.frontiersin.org/research-topics/69370/kombucha-tea-and-analogues-fermentation-composition-and-health-effects