Caminhos da Kombucha - formação do SCOBY, processo de fermentação e impactos no mercado: uma revisão

Abstract

This study, through a literature review, explores the development and formation of SCOBY (Symbiotic Culture of Bacteria and Yeast) during tea fermentation for kombucha production. The research aims to investigate the factors involved in the formation and development of SCOBY during tea fermentation for kombucha production. It addresses microbiological, biochemical, environmental, and process elements, aiming for a detailed understanding of the interaction between bacteria and yeasts, the types of tea and carbohydrates used, as well as the impact of these factors on fermentation control. The methodology of the study is based on a literature review. Scientific sources such as articles, dissertations, and publications in journals specializing in microbiology, fermentation, and functional foods were consulted. The selection criteria included publications from the last 10 years in Portuguese and English, focusing on aspects related to SCOBY formation and its health benefits. The most commonly used teas in kombucha fermentation are those from Camellia sinensis, such as green tea and black tea. These varieties of tea are rich in bioactive compounds, including antioxidants and B-complex vitamins, which aid in the development of SCOBY and the proper fermentation of the beverage. Additionally, the tea contains caffeine and polyphenols, which also contribute to the quality of the final product. Regarding parameters, those that influence fermentation include temperature (20oC – 30oC), time (7 to 10 days), pH (2.5 – 4.5), aeration, types of carbohydrates (sugar or honey), and the type of tea used (green tea, black tea, white tea, yellow tea, dark tea, and oolong tea). Proper control of these factors is essential to ensure efficient fermentation and a quality beverage, preventing the kombucha from developing an overly acidic, vinegar-like taste. There is significant investment in the kombucha market, exceeding the $2.71 billion mark, driving a market that is constantly growing, with predictions that this number will double by 2028. In Brazil, investment in the kombucha sector generates a return of R$ 11 million annually. The study provides a deeper understanding of the factors influencing SCOBY formation and kombucha production. Through this analysis, the research contributes to the improvement of the beverage production and serves as a foundation for future studies, while highlighting the nutritional and functional relevance of kombucha in the current market.