Kombucha, the fermented tea: microbiology, composition, and claimed health effects

J Food Prot. 2000 Jul;63(7):976-81. doi: 10.4315/0362-028x-63.7.976.


Kombucha is a slightly sweet, slightly acidic tea beverage consumed worldwide, but historically in China, Russia, and Germany. Kombucha is prepared by fermenting sweetened black tea preparations with a symbiotic culture of yeasts and bacteria. Potential health effects have created an increased interest in Kombucha. Yet, only a few research studies have shown that Kombucha has in vitro antimicrobial activity and enhances sleep and pain thresholds in rats. Furthermore, Kombucha consumption has proven to be harmful in several documented instances.

Publication types

  • Review

MeSH terms

  • Complementary Therapies
  • Fermentation
  • Food Microbiology*
  • Health Behavior
  • Humans
  • Phytotherapy
  • Tea* / adverse effects
  • Tea* / chemistry
  • Tea* / microbiology
  • Tea* / therapeutic use


  • Tea