Microbial Composition and Digital Monitoring Innovation in Kombucha Fermentation: A Systematic Review of Tropical Functional Food Potential

Abstract

Kombucha, a fermented tea beverage, has gained increasing attention due to its functional health benefits and rich microbial diversity. Produced through the activity of a symbiotic culture of bacteria and yeast (SCOBY), kombucha offers promising potential as a tropical bioresource-based functional food. This study conducts a Systematic Literature Review (SLR) of scientific articles published between 2015 and 2025 to explore microbial compositions and dynamics throughout kombucha fermentation.

The review identifies dominant bacterial species such as Acetobacter xylinum, Acetobacter aceti, Acetobacter pasteurianus, and Gluconobacter oxydans, alongside yeasts including Saccharomyces spp., Zygosaccharomyces kombuchaensis, Torulopsis sp., Pichia spp., Brettanomyces sp., and Zygosaccharomyces bailii. These microbes contribute to the production of organic acids, ethanol, cellulose, and bioactive compounds throughout fermentation. The succession of microbial populations is influenced by substrate composition, fermentation conditions, and duration.

This review emphasizes the future role of digital monitoring technologies such as biosensors and digital twin systems in advancing microbial profiling, process standardization, and real-time quality control in kombucha fermentation. The findings reinforce the positioning of kombucha as an innovative, tropical functional beverage and highlight the need for integrated biotechnological approaches to enhance its safety, consistency, and functional quality.