What do you we know about Kombucha today?: Microbiological, chemical and sensory analysis.

The article presents a microbiological, sensory and chemical analysis of kombucha, a sparkling sugared tea beverage fermented with symbiotic culture of yeast and acetic acid bacteria (AAB) in New Zealand. Also cited are the methods used to analyze metabolites, fermenting cultures and inherent chemical components of fermented kombucha, as well as other topics like biofilms and planktonic organisms, yeast, and organic acids.