CARACTERÍSTICAS QUÍMICAS, MICROBIOLÓGICAS E NUTRICIONAIS DA KOMBUCHA: UMA REVISÃO NARRATIVA DA LITERATURA
Abstract
Kombucha is a traditional drink that originated in Manchuria – China, and has been consumed all over the world due to its unique flavor and healthy properties. It is produced by fermenting sweetened tea leaves of Camellia sinensis with bacteria and yeast, producing beneficial substances for human health including organic acids, vitamins, enzymes, and antioxidants. The healthy food market has grown in recent years due to consumers' awareness of the importance of good nutrition and its impact on quality of life. This study is a literature review aimed at compiling information about Kombucha and highlighting its microbiological, biochemical, and nutritional aspects, as well as information about its production.
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