Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome

Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an inc...

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Bibliographic Details
Published in:Microorganisms (Basel) 2023-05, Vol.11 (5), p.1344
Main Authors: Chong, Ann Qi, Lau, Siew Wen, Chin, Nyuk Ling, Talib, Rosnita A, Basha, Roseliza Kadir
Format: Article
Language:English
Subjects:
Anticancer properties
Bacteria
benefits
Beverages
COVID-19
Fermentation
Fermented food
Food
Functional foods & nutraceuticals
Gastrointestinal system
Gastrointestinal tract
health
Health aspects
Health drinks
Households
Ingredients
Intestinal microflora
Kefir
Kephir
kombucha
Kombucha tea
micro-organisms
Microbiomes
Microorganisms
Milk
Nutrients
Nutritional aspects
Pandemics
Probiotics
Review
Soft drinks
Substrates
Taste
Tea
Yeast
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Summary:Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles.
ISSN:2076-2607
2076-2607
DOI:10.3390/microorganisms11051344