Bebidas funcionales desarrolladas a partir de una comunidad simbiótica de levaduras y bacterias (Scoby).

Abstract

The objective was to analyze the production of functional beverages made with kombucha. It was analyzed that there is a low production of this type of beverages, but according to Marquet and Marquet projects, a great growth of functional foods and beverages is expected nationally and internationally. There are good results of international success with a rapid growth of production of fermented beverages based on kombucha. The KOMVIDA company has a production of 150,000 bottles per month, while the other companies do not report production. It was observed that they are growing business. The comparison between the literature of different authors regarding the benefits and properties of kombucha for human health and nutrition, multiple benefits are reported mainly at the gastrointestinal level. It has antimicrobial and antibiotic properties due to the presence of polyphenols, acids such as glucuronic acid, gluconic and lactic acid, vitamins, amino acids. The physical-chemical characteristics of the kombucha drink have been compared in different fermentation times which reported a pH up to 4 and an average of pH 3.28, brix degrees an average 17.38 ° brix, and the alcoholic degree with a maximum of 1.5%. The microbiological composition of kombucha was bibliographically evaluated and it may vary depending on the substrate and local condition of the culture. The researchers reported bacterial phyla that abound in the drink: Actinobacteria, Bacteroidetes, Deinococcus Thermus, Firmicutes and Proteus bacteria. There is also a predominance of BAL (Lactobacillus spp., Lactococcus spp. Or Leuconostoc spp.) and acetic acid bacteria (AAB) (Komagataeibacter spp. And Gluconobacter spp.) Regarding the predominant kombucha yeast genera were reported as (Zygosaccharomyces, Saccharraomyces, Dekkeraomyces and Hanseniaspora). It is recommended to strengthen research on probiotics, especially Kombucha by conducting experimental studies that include consumers. This will allow to increase the research reports in databases in Spanish and to promote a healthy diet.