Estudo bibliografico dos processos fermentativos na produção de cerveja e kombucha

Abstract

Fermentation is a biochemical process widely used in the production of foods and beverages, among which beer and kombucha stand out. This study aims to analyze and compare the fermentative processes of these two beverages, addressing their historical, microbiological, and biochemical aspects. It is a bibliographic research with a qualitative approach, developed from the analysis of scientific articles and books. Throughout the study, the main characteristics of alcoholic fermentation, predominant in beer production, and mixed fermentation, present in kombucha and conducted by a symbiotic culture of bacteria and yeasts, are presented. The results highlight significant differences between the stages, mainly regarding the microorganisms involved, the alcohol content, and the functional properties of the beverages. It is concluded that both have great scientific and technological relevance, presenting particularities that justify the growing academic and market interest.