Kombucha, or fermented tea, has become popular in recent years due to its unique taste and health benefits. Kombucha: Technology, traceability, and health-promoting effects covers both conventional and unconventional sources for the development of kombucha analogues as well as the sensory, functional, and nutritional aspects of kombucha beverages. Topics include process conditions, their escalation and impact on the chemical composition, the biochemistry to produce scoby, and the functionality of the drinks. Regulatory aspects in different countries, as well as myths and realities of kombucha’s bioactivities, are also covered. Kombucha: Technology, traceability, and health-promoting documents the probiotic potential of this popular drink, highlighting the metabiotics, nutribiotics, and pharmabiotics present. This book will serve as a valuable resource for researchers in food science and beverage science, especially those interested in fermentation.

• Includes aspects of technology and scaling to obtain kombucha and its analogues, as well as the development of a biofilm (scoby)
• Summarizes the biochemical aspects involved in the process of creating fermented beverages
• Discusses regulatory aspects and as well as health claims, separating myth from fact