An overview of probiotic health booster-kombucha tea  

作　　者：Suriyapriya Selvaraj Kalaichelvan Gurumurthy 

机构地区：[1]School of Biosciences and Technology,Vellore Institute of Technology,Tamil Nadu,Vellore 632014,India

出　　处：《Chinese Herbal Medicines》2023年第1期27-32,共6页中草药（英文版）

基　　金：supports from Vellore Institute of Technology (VIT)

摘　　要：Traditional herbal medicine(THM)is a significant division of traditional Chinese medicine(TCM)that plays an important role in maintaining health and disease prevention.WHO has consistently highlighted the significance of traditional,complementary,and alternative medicine in human healthcare.Most people in Eastern Asia will start their day with a cup of tea.The tea provides a nourishing effect,and it has become an inevitable part of life.There are several types of tea,like black tea,green tea,oolong tea,white tea,and herbal tea.Besides the refreshments,it is important to consume beverages that benefit health.One such alternative is a healthy probiotic drink called kombucha,a fermented tea.Kombucha tea is aerobically fermented by infusing sweetened tea with a cellulose mat/pellicle called SCOBY(symbiotic culture of bacteria and yeast).Kombucha is a source of bioactive compounds that include organic acids and amino acids,vitamins,probiotics,sugars,polyphenols,and antioxidants.Currently,studies on kombucha tea and SCOBY are gaining attention for their remarkable properties and applications in the food and health industries.The review gives an overview of the production,fermentation,microbial diversity,and metabolic products of kombucha.The possible implications for human health are also discussed.

关 键 词：bio-tea fermented beverage fermentation KOMBUCHA PROBIOTICS symbiotic culture of bacteria and yeast tea fungus 

分 类 号：R28[医药卫生—中药学]