Analysis Of Kombucha

In the fungal part of Kombucha community, yeast species that dominated were Zygosaccharomyces bailii, Saccharomyces ludwigii, Schizosaccharomyces pombe and Saccharomyces cerevisiae; others varyingly include, Kloeckera apiculata, , Brettanomyces bruxellensis, B. lambicus, B. custersii, Candida stellata , Pichia fermentans and Torulaspora delbrueckii (Mayser et al., 1995; Liu et al., 1996; Balentine et al., 1997; Markov et al., 2001; Ramadani and Abulreesh, 2010), Saccharomyces bisporus (Markov et al., 2001) and B. claussenii (Jayabalan et al., 2008). The Kombucha microbiota has shown a greater fungal diversity in the sequence- based analysis of various cultures (Marsh et al., 2014).

Components of Kombucha

Kombucha is rich in antioxidants, probiotic acids, active enzymes, vitamins, amino acids and tea polyphenols (Malbaša et al., 2008). The synthesis of Kombucha products is mainly determined by sugar, tea used, and time of fermentation, geographic and seasonal changes and on the local species of microorganisms (Mayser et al., 1995). Therefore, Kombucha may contain most of the following components along with inorganic constituents and other unknown microbial metabolites (Table.d).
Table.d: Components of Kombucha and its beneficial effects
Components Beneficial effects
Various Enzymes
(Tietze,1996)
Produce enzymes such as glutathione; a powerful
High concentration of probiotic-rich acids can provide energy boost, detoxifies and cleanses toxins of the blood. Scientific research over the years, particularly in countries like Germany and Russia, suggests that drinking Kombucha as part of a healthy lifestyle favours wellness. It is known to help rejuvenate, restore, revitalize, regain, rebalance and renew entire health system. Antioxidants in Kombucha prevent cellular damage caused by free radicals, a common pathway for a variety of