Abstract Kombucha tea is made by aerobically fermenting a sweetened tea infusion with a kombucha culture, a symbiotic culture of bacteria and yeasts. The resulting beverage is usually non-alcoholic, sour and refreshing, but not naturally sparkling. Many consumers are drinking kombucha because of its alleged health effects and as kombucha tea is increasing in popularity, consumers are increasingly demanding kombucha beverages of better quality. To better adapt their products to these consumer demands, brewers are looking to the scientific knowledge about kombucha for answers. However, the scientific exploration of this complex naturally fermented beverage is still limited. This review paper presents the current state-of-the-art. To further deepen the understanding of the kombucha fermentation process and to help brewers in their search for higher-quality beverages, the microbial species diversity and its dynamics during the fermentation process should be investigated in detail, as well as the kinetics of the substrate consumption and metabolite production, and the relationship between the substrate and metabolite concentrations, and the consumer preferences for the resulting beverage.

中文翻译：

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康普茶发酵：回顾

摘要 红茶菌茶是用红茶菌培养物（一种细菌和酵母的共生培养物）对加糖茶浸液进行有氧发酵制成的。由此产生的饮料通常不含酒精，酸而清爽，但不会自然起泡。许多消费者因其所谓的健康影响而饮用康普茶，并且随着康普茶越来越受欢迎，消费者越来越需要质量更好的康普茶饮料。为了更好地使他们的产品适应这些消费者的需求，酿酒商正在寻找有关康普茶的科学知识来寻找答案。然而，对这种复杂的自然发酵饮料的科学探索仍然有限。这篇评论论文介绍了当前最先进的技术。