Kombucha - caracterização geral e composição química: uma revisão integrativa

Abstract

INTRODUCTION: Kombucha is a bittersweet and carbonated beverage, commonly obtained by fermenting green or black tea infusion, by a symbiotic process between bacteria and yeast in a thin biofilm called SCOBY (Symbiotic Culture of Bacteria and Yeasts). The biofilm in

question is a bacterial cellulose film, consisting mainly of protein and fibers (VILLARREAL- SOTO, 2018). Over the days, the sugar present in the beverage is consumed by microorganisms

and synthesizes a new layer of polysaccharides, numerous new compounds generated through the metabolism of fermentation, in addition to ethanol and carbon dioxide, products that are characteristic of the fermentation process. OBJECTIVE: To carry out a literature review on the general aspects and chemical composition of kombucha. METHODOLOGICAL PROCEDURES: The work comprises an integrative literature review, demonstrating the general and chemical characteristics of kombucha. Search patterns were defined according to the general definition and chemical composition of kombucha, also highlighting technological factors used in its production. The research followed the methods established by the Preferred Reporting Items in Systematic Reviews and Meta-Analyses (PRISMA) for its structuring (LIBERRATI et al., 2009). RESULTS AND DISCUSSION: The bibliographic mapping addressed 32 articles in total, where only 12 were explored contemplating the search criteria. According to ARANTES, 2020 kombucha fermentation is characterized by the association between yeast and bacteria. Where at the beginning of this process, yeasts hydrolyze sucrose into glucose and fructose. These sugars are consumed by yeast producing ethanol and carbon dioxide (CO2). SANTOS, 2019, in turn, showed in their study that acetic bacteria metabolize ethanol producing acetic acid, causing a decrease in pH. Acetic and lactic bacteria metabolize glucose and fructose and produce different organic acids. The main ones are acetic, gluconic, tartaric, malic and, to a lesser extent, citric acid, which are responsible for a characteristic acid taste. CONCLUSION: In view of the above, it is concluded that the then bibliographic study carried out allowed to gather the determining factors for the fermentation process and general concepts of kombucha such as its chemical composition. As it is a complex product, obtained from the action of microorganisms, in which a large spectrum of conditions and process variables have already been applied.