ASPECTOS MICROBIOLÓGICOS NA PRODUÇÃO DA BEBIDA KOMBUCHA: UMA REVISÃO INTEGRATIVA

Abstract

Based on the literature, Kombucha is a symbiotic system, composed of bacteria, mainly of the Acetobacter and Gluconobacter genera, and of yeasts. The fermentation process begins with the addition of a part of some previously fermented tea and the inoculation of a starter in the form of a cellulosic film known as Symbiotic Colony of Bacteria and Yeast (Scoby). Objective: to present studies on the main bacteria and yeasts that form the Scoby used to produce Kombucha, through an integrative review with national and international studies. Methodology: for this review, systematic searches were carried out in the ScienceDirect, Scopus and SciELO databases to identify studies on the Scoby culture, between the years 2016 to 2022, using the keywords: Kombucha, Fermentation, Scoby and Microbiological. Results: Of the 17 articles found, 11 were discarded for not having a direct relationship with the microbiological characterization of Kombucha, resulting in 6 selected articles. The articles addressed the microbiological characterization, molecular and phylogenetic identification of Kombucha, in addition to using different raw materials for their elaboration and evaluating the influence on the microbial composition. Conclusion: the results obtained in the research demonstrated the importance of standardizing the growth of Scoby, as the changes that occur during the fermentation process can be useful for ensuring food safety.