Microbiome characterization of kombuchas produced and marketed in Brazil

Kombucha is a slightly sweet and acidic beverage that is typically produced via the fermentation of sweetened black or green tea by a symbiotic culture of bacteria and yeast (SCOBY). Recently, kombucha consumption has become popular in Brazil due to numerous health-related benefits of the beverage being reported. In this context, concerns arose that led to the creation of specific legislation to define the identity and quality standards for the beverage (PIQ). Thus, the present work aimed to perform the microbiome characterization of different brands of kombuchas produced and marketed in Brazil. Samples from different lots and storage periods were analyzed to represent the conditions that this product experiences before reaching the consumer.