The Kombucha phenomenon: production aspects, health benefits, and food safety issues/ O fenômeno da Kombucha: aspectos de produção, benefícios à saúde e aspectos de segurança alimentar

The artisanal production of kombucha has caused the spread of manufacturing and worldwide consumption in the last ten years. The characteristics similar to carbonated beverages and their bioactive and functional properties have attracted the staggering of industrial production, however, the process control and food safety make the beverage production challenges. The objective is to carry out a bibliographic review of the functional aspects of beverage consumption, as well as the fermentation control parameters mentioned by some authors. The search for articles was carried out in the Scopus database using the Bibliometrix tool to select the terms used, to contextualize the subject about the evolution of consumption and artisanal production, benefits, and food security. It was found that fermentation conditions, the type of tea used, and the concentration of sucrose are determining factors in some bioactive properties and sensory characteristics of kombucha. The benefits of consumption are greater with its harm, the harm being rare and related to symptoms similar to food poisoning. This factor is decisive for further studies related to the drink's food security. Even with benefits, there is a need for the dissemination of scientific information on the production of the drink, as it is clear that there is a relationship between microbiological growth on the surface of the fermented liquid, also called SCOBY, and the presence of acetic acid bacteria negative (AAB)