National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Fermentation is considered to be one of the most ancient methods of different food preservation techniques. During fermentation various biochemical changes take place and may affect the nutritional composition and consequently the properties of the final product, like the bioactive compounds from plants in food and beverage industries. Sugared tea fermentation with a colony of live bacteria and yeast, i.e. SCOBY (symbiotic colony of bacteria and yeast), yields fermented tea named Kombucha tea which is consumed worldwide. Kombucha tea has shown its refreshing and beneficial properties on human health. Several research findings from past decade concerning Kombucha tea have been made and reports claiming that Kombucha Tea has potential anti-microbial activity against a spectrum of organisms, can promote antioxidant activity, and improvement of the Immune system. The beneficial effects of Kombucha are attributed to the presence of bioactive compounds that act synergistically. Bacteria belong to the genus Lactobacillus sp., Acetobacter sp., Gluconobacter sp., and the Yeasts of the genus Saccharomyces, Brettanomyces are present in Kombucha. This study aimed at isolation, identification, physiological and biochemical characterization of probiotics present in Kombucha. Nevertheless, Kombucha tea could be easily recognized as a beverage which is able to replace the consumption of carbonated beverages due to its possession of health benefits and therapeutic properties. Existing reports have suggested that the protective effects of kombucha tea are as good as those of black tea, however, more studies on kombucha tea and its composition are needed before final conclusions can be made.
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