{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T15:02:23Z","timestamp":1790002943685,"version":"4.0.1"},"reference-count":131,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T00:00:00Z","timestamp":1789689600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000780","name":"European Union","doi-asserted-by":"publisher","award":["INT0400128"],"award-info":[{"award-number":["INT0400128"]}],"id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"publisher"}]},{"award":["INT0400128"],"award-info":[{"award-number":["INT0400128"]}],"id":[{"id":"https:\/\/ror.org\/019w4f821","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The kombucha symbiotic culture of bacteria and yeast (SCOBY) is a multispecies microbial consortium distributed between cell-containing fermentation liquid and a cellulose-rich pellicle. Here, \u201ckombucha SCOBY\u201d denotes the viable consortium delivered through either compartment or both compartments. Dominated by fermentative yeasts and acetic acid bacteria, the consortium produces ethanol and organic acids and biotransforms phenolic compounds, enabling fermentation beyond conventional sweetened teas. This review critically evaluates studies in which viable consortia directly fermented food matrices. In dairy systems, kombucha-derived inocula acidify milk and induce casein gelation, although more slowly than yogurt starters, and kombucha broth has also supported fresh cheese production. In soy-based matrices, fermentation converts isoflavone glucosides to aglycones, and fermented soy whey can coagulate tofu. Applications have also been reported in fruit and vegetable juices, agro-industrial by-products, botanical infusions and breadmaking. However, microbial composition and performance vary with the inoculum source, propagation history, and storage. Strain-defined preserved starters remain unvalidated in non-tea matrices, and potential hazards include mycotoxin formation and post-production ethanol accumulation. Therefore, standardized, comprehensively characterized, and matrix-specific starters are required for safe and reproducible translation across food matrices.<\/jats:p>","DOI":"10.3390\/molecules31183309","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T14:12:09Z","timestamp":1789999929000},"page":"3309","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Beyond Tea: Kombucha SCOBY as a Starter Culture Across Food Matrices"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2120-1253","authenticated-orcid":false,"given":"Muhammad Salman","family":"Farid","sequence":"first","affiliation":[{"name":"Department of Pharmaceutical Biology, Institute of Pharmacy, University of Greifswald, Friedrich-Ludwig-Jahn-Str. 17, 17489 Greifswald, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9823-4176","authenticated-orcid":false,"given":"Monika","family":"Sienkiewicz","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Microbiology and Microbiological Diagnostics, Medical University of Lodz, 90-151 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9499-8366","authenticated-orcid":false,"given":"\u0141ukasz","family":"\u0141opusiewicz","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Biology, Institute of Pharmacy, University of Greifswald, Friedrich-Ludwig-Jahn-Str. 17, 17489 Greifswald, Germany"},{"name":"School of Medical and Health Sciences, VIZJA University, Okopowa 59, 01-043 Warszawa, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"580","DOI":"10.1111\/1750-3841.14068","article-title":"Understanding Kombucha Tea Fermentation: A Review","volume":"83","author":"Beaufort","year":"2018","journal-title":"J. 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