Kombucha is gaining global recognition for its potential health benefits. While traditionally made from sweetened tea, researchers are increasingly exploring local ingredients and agricultural byproducts as alternative substrates for SCOBY fermentation. As a functional beverage that embodies the concept of metabiotics—encompassing live or non-viable probiotics and their bioactive metabolites. This review highlights the holistic health benefits and sustainability aspects of kombucha. Both the fermented beverage, rich in bioactive compounds, and the cellulose-based zoogleal mat can be utilized in various applications, including medical and industrial uses. Moreover, the increasing use of local ingredients and agricultural byproducts as alternative substrates for kombucha production may further improve its sustainability and expand the range of its functional properties. Kombucha has shown promising antioxidant, anti-inflammatory, antimicrobial, anticancer, and antidiabetic properties in pre-clinical studies, positioning it as an emerging functional food. However, further clinical trials and stronger regulatory frameworks are essential to validate its health claims and ensure consumer safety.
Tandhanskul et al. (Wed,) studied this question.