A Comprehensive Evaluation of Microbial Synergistic Metabolic Mechanisms and Health Benefits in Kombucha Fermentation: A Review.

Kombucha, a traditional fermented beverage, has become an important topic in global health beverage research due to its potential health benefits. The aim of this review is to integrate the existing literature and analyze the interactions among microbial communities during the fermentation process of kombucha, especially how Saccharomyces, Acetobacter, and Lactobacillus generate bioactive components with health benefits through the cascade reaction in sugar metabolism-ethanol oxidation-organic acid accumulation. We also focus on the effects of fermentation conditions (e.g., time, temperature, and strain) on the microbial community structure and metabolic pathways, as well as their effects on the bioactive components and quality of kombucha microbiota (the microbial community in kombucha). By combing and analyzing the existing studies, this review provides an important theoretical basis for the optimization of the fermentation process, enhancement of health benefits, and development of functional beverages of kombucha microbiota, as well as new ideas for future research directions.