{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,17]],"date-time":"2026-06-17T06:53:00Z","timestamp":1781679180972,"version":"3.54.5"},"reference-count":55,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,6,17]],"date-time":"2026-06-17T00:00:00Z","timestamp":1781654400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>\n                    Kombucha production has increased significantly in recent years, and analog beverages (fermented with extracts other than\n                    <jats:italic>C. sinensis<\/jats:italic>\n                    tea) are also gaining market share. Brazil, one of the largest fruit-producing countries with vast fruit diversity, has expanded their research fields to develop new products, including kombucha. This literature review aims to present studies being conducted in Brazil on the production of traditional kombucha (with green or black tea) and analog extracts. Based on the results, it was observed that a large part of the analog beverage production is carried out with fruits mainly from the Northeast and South regions of Brazil. However, it is also done with other types of extracts, such as coffee, yerba mate, and yams. In addition, some studies have used byproducts from cocoa (\n                    <jats:italic>Theobroma cacao<\/jats:italic>\n                    ), acerola, guava, tamarind, as well as mango and grape peel. It was also observed that during fermentation, regardless of the type of extract, both total phenolic compounds and antioxidant activity tend to increase. Although regulations for kombucha production in Brazil have already been established, some challenges remain regarding the use of tea and SCOBY, demystifying probiotic effects (since this is not yet regulated), uncontrolled ethanol production, and the need for specific legislation for secondary fermentation. Overall, Brazil shows great potential for developing new products, such as kombucha-type beverages, where the fermentation process is similar to that of traditional kombucha; however, regulating the process using alternative extracts and SCOBY (which may present a consortium of different microorganisms according to regions) remains a challenge for achieving homogeneous, feasible results.\n                  <\/jats:p>","DOI":"10.3389\/fnut.2026.1770255","type":"journal-article","created":{"date-parts":[[2026,6,17]],"date-time":"2026-06-17T05:56:24Z","timestamp":1781675784000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Kombucha production using raw materials from Brazil"],"prefix":"10.3389","volume":"13","author":[{"given":"Eduardo","family":"Leonarski","sequence":"first","affiliation":[{"name":"Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC)","place":["Florian\u00f3polis, Santa Catarina, Brazil"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guilherme","family":"Dallarmi Sorita","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC)","place":["Florian\u00f3polis, Santa Catarina, Brazil"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karina","family":"Cesca","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC)","place":["Florian\u00f3polis, Santa Catarina, Brazil"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"D\u00e9bora","family":"de Oliveira","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC)","place":["Florian\u00f3polis, Santa Catarina, Brazil"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,6,17]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"392","DOI":"10.1016\/j.foodchem.2006.05.032","article-title":"Changes in content of organic acids and tea polyphenols during kombucha tea fermentation","volume":"102","author":"Jayabalan","year":"2007","journal-title":"Food Chem."},{"key":"B2","doi-asserted-by":"publisher","first-page":"538","DOI":"10.1111\/1541-4337.12073","article-title":"A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus","volume":"13","author":"Jayabalan","year":"2014","journal-title":"Compr Rev Food Sci Food Saf."},{"key":"B3","doi-asserted-by":"publisher","first-page":"101841","DOI":"10.1016\/j.fbio.2022.101841","article-title":"Production process and characteristics of kombucha fermented from alternative raw materials","volume":"49","author":"Leonarski","year":"2022","journal-title":"Food Biosci"},{"key":"B4","doi-asserted-by":"publisher","first-page":"23","DOI":"10.1016\/B978-0-443-13297-1.00013-9","article-title":"Traditional and innovative processing of kombucha","author":"Poletto","year":"2025","journal-title":"Technol Traceability Health Promot Effects"},{"key":"B5","unstructured":"Kombucha Processing"},{"key":"B6","unstructured":"INSTRU\u00c7\u00c3O NORMATIVA N\n          \n          2019"},{"key":"B7","unstructured":"Kombucha Brewing & Bottling Guidelines. 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