Kombucha technology: production and legal aspects

Kombucha is a fermented drink with growing interest among the population due to its health benefits. The technological process involved in the production of kombucha is complex and involves the symbiosis between yeast and bacteria. Our study aimed to review the literature and identify factors that influence the fermentation process through a narrative review of the literature. We observed that factors such as time, temperature, quantity and type of tea, geometry of the fermentation vessel and composition of bacteria and yeast influence the quality of the final drink, which can alter the drink's sensory characteristics and health benefits. We conclude that the existence and control of production parameters for the drink is essential, thus ensuring greater standardization and consumer safety.