Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an inc...
| Main Authors: | , , , , |
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| Format: | Article |
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Multidisciplinary Digital Publishing Institute
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/107999/ |
| _version_ | 1848865046308847616 |
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| author | Ann, Qi Chong Siew, Wen Lau Nyuk, Ling Chin Talib, Rosnita A. Kadir Basha, Roseliza |
| author_facet | Ann, Qi Chong Siew, Wen Lau Nyuk, Ling Chin Talib, Rosnita A. Kadir Basha, Roseliza |
| author_sort | Ann, Qi Chong |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles. |
| first_indexed | 2025-11-15T13:58:29Z |
| format | Article |
| id | upm-107999 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:58:29Z |
| publishDate | 2023 |
| publisher | Multidisciplinary Digital Publishing Institute |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1079992024-09-26T04:41:25Z http://psasir.upm.edu.my/id/eprint/107999/ Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome Ann, Qi Chong Siew, Wen Lau Nyuk, Ling Chin Talib, Rosnita A. Kadir Basha, Roseliza Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles. Multidisciplinary Digital Publishing Institute 2023 Article PeerReviewed Ann, Qi Chong and Siew, Wen Lau and Nyuk, Ling Chin and Talib, Rosnita A. and Kadir Basha, Roseliza (2023) Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome. Microorganisms, 11 (5). art. no. 1344. pp. 1-34. ISSN 2076-2607 https://www.mdpi.com/2076-2607/11/5/1344 10.3390/microorganisms11051344 |
| spellingShingle | Ann, Qi Chong Siew, Wen Lau Nyuk, Ling Chin Talib, Rosnita A. Kadir Basha, Roseliza Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome |
| title | Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome |
| title_full | Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome |
| title_fullStr | Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome |
| title_full_unstemmed | Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome |
| title_short | Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome |
| title_sort | fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome |
| url | http://psasir.upm.edu.my/id/eprint/107999/ http://psasir.upm.edu.my/id/eprint/107999/ http://psasir.upm.edu.my/id/eprint/107999/ |