Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative. PRACTICAL APPLICATION Kombucha is a traditional fermented tea whose consumption has increased in the recent years due to its multiple functional properties such as anti-inflammatory potential and antioxidant activity. The microbiological composition of this beverage is quite complex and still more research is needed in order to fully understand its behavior. This study comprises the chemical and microbiological composition of the tea and the main factors that may affect its production.

中文翻译：

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了解康普茶发酵：回顾

康普茶是一种可能源自满洲的饮料，由几种细菌和酵母菌组成的微生物联合体从发酵茶中获得。这种混合的联合体形成了一种强大的共生体，能够抑制潜在污染细菌的生长。由于某些醋杆菌属菌株的活性，发酵过程还导致形成聚合纤维素表膜。微生物联合体的茶发酵过程能够显示出某些已经研究过的生物活性的增加；然而，关于其活性成分的特征及其在发酵过程中的演变的信息很少。研究还报告说，使用其他植物的输液可能是一种有前途的替代方案。实际应用康普茶是一种传统的发酵茶，由于其抗炎潜力和抗氧化活性等多种功能特性，近年来其消费量有所增加。这种饮料的微生物成分非常复杂，还需要更多的研究来充分了解它的行为。这项研究包括茶叶的化学和微生物组成以及可能影响其生产的主要因素。