Contact us
 |
[email protected] |
 |
3275638434 |
 |
 |
| Paper Publishing WeChat |
Useful Links
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Nilgün ÖZDEMİR and Ahmet Hilmi ÇON
Full-Text PDF
XML 1128 Views
DOI:10.17265/2328-7136/2017.05.005
Affiliation(s)
Department of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Atakum, Samsun 55200, Turkey
ABSTRACT
Kombucha is a fermented drink produced by fermentation of sweetened
black and/or green tea with kombucha culture, it is known to have health benefits. The microflora of this fermented
beverage mostly consists of AAB (acetic acid bacteria) and yeasts. Depending on
its origin, LAB (lactic acid bacteria) sometimes will also be able to be found in the microflora. The
production of kombucha and formation of its beneficial components are the
result of the metabolic activities of this microflora. This fermented tea has been produced and consumed in the Far East for
hundreds of years as a tradition; it is used as an adjunctive treatment for
certain diseases. The interest in this tea has increased recently, and kombucha
has spread worldwide. Its microflora diversity and metabolites are becoming
important subjects of scientific studies. Although there are a few companies in
Turkey that manufacture and market kombucha, there is no comprehensive
scientific study on this subject. The liquid portion of
kombucha is claimed to have various medicinal effects on human health. Recent
studies have suggested that kombucha tea prevents paracetamol induced
hepatotoxicity and chromate induced oxidative stress in albino rats. As
kombucha tea is rich in compounds known to be strong antioxidants, it is
expected to ameliorate liver damage. This beneficial effects of kombucha tea
are attributed to the presence of tea polyphenols, gluconic acid, glucuronic
acid, lactic acid, vitamins, amino acids, antibiotics and a variety of
micronutrients produced during fermentation. The functional character of the kombucha should be investigated by a
larger number of scientific studies. Co-use or self-use with various foods of
this tea should be widespread.
KEYWORDS
Kombucha, health, food.
Cite this paper
References