A review of the research on microbial diversity and its effects on components and functions of Kombucha

Shiyue Yang

doi:10.54097/apxkpb82

Authors

Shiyue Yang

DOI:

https://doi.org/10.54097/apxkpb82

Keywords:

Kombucha; fermentation; symbiotic culture of bacteria and yeast; Microbial community diversity; Microbial community regulation.

Abstract

Kombucha is a healthy beverage rich in functional active ingredients and has multiple health benefits. At present, Kombucha has become a global research hotspot and has very broad market prospect. The diversity of microbial communities significantly affects the health benefits of Kombucha. The development of modern biological research methods, especially the development of independent culture analysis techniques, has provided a comprehensive understanding of the diversity of the microbial community structure in Kombucha. This article reviews the research progress on the diversity of microbial communities in Kombucha, including the population composition and interactions of microorganisms during fermentation, methods and influencing factors of microbial diversity, as well as the artificial regulation and assembly of Kombucha microbial communities. This article will provide theoretical reference for improving the quality and safety of Kombucha and innovating Kombucha products through the microbial communities regulation of Kombucha.

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