In a study published in the US National Library of Medicine National Institutes of Health, fermented foods such as kombucha and its effect and impact on gut microbiota and gastrointestinal health was investigated.
The study noted: “Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action.
“In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits.
“Traditional kombucha is produced through aerobic fermentation of black tea (green tea may also be used) and white sugar by a combination of bacteria and yeast, known as the symbiotic culture of bacteria and yeast (SCOBY).
“The low pH of kombucha, owing mainly to the production of high concentration of acetic acid, has been shown to prevent the growth of pathogenic bacteria.”