Production of Kombucha Drink in Iran from Local Microorganisms
“Kombucha drink is a type of fermented drink resulting from the coexistence of certain beneficial bacteria and yeasts, which enjoys high nutritional values due to the presence of numerous compounds resulting from the activity of beneficial bacteria and fungi,” Abolfazl Pahlevanlou said.
Noting that acetic acid bacteria, which is one of the most important micro-organisms that initiate Kombucha, cause the production of bacterial cellulose, he said that due to its unique characteristics, the created cellulose composition is widely used in various fields, including food, cosmetics and textile industries.
Stating that Kombucha starters can also be used in other industries like bakeries and vinegar production, Pahlevanlou said, “Bacteria and yeasts that play a role in the production of this beneficial drink, give it high nutritional value.”
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported health benefits. Sometimes the beverage is called Kombucha tea to distinguish it from the culture of bacteria and yeast. Juice, spices, fruit or other flavorings are often added.
Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast (SCOBY) commonly called a "mother" or "mushroom".
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