Hygiena 2026, 71(3):103-107 | DOI: 10.21101/hygiena.a1920

Kombucha: history, composition, and health effects

Martina Nanjašová¹, Eva Králíková^{2, 3}

¹ Univerzita Karlova, 1. lékařská fakulta, Praha, Česká republika

² Univerzita Karlova, 1. lékařská fakulta, Ústav hygieny a epidemiologie a Všeobecná fakultní nemocnice v Praze, Praha, Česká republika

³ Univerzita Karlova, 1. lékařská fakulta, III. interní klinika, Centrum pro závislé na tabáku a Všeobecná fakultní nemocnice v Praze, Praha, Česká republika

In recent years, interest in fermented products has been growing in the context of healthy eating, and kombucha is one of the most frequently discussed products. It is a fermented beverage made from sweetened tea using a symbiotic culture of bacteria and yeast known as SCOBY (Symbiotic Culture of Bacteria and Yeast). Thanks to its high carbon dioxide content, it is lightly carbonated and has a mildly sour taste. The composition and taste may vary slightly depending on the preparation methods, both for homemade or commercially sold kombucha. We present an overview of the history, preparation, composition, and health effects of kombucha including possible risks.

Keywords: fermented beverages, kombucha - health effects

Received: April 2026; Accepted: September 2026; Published: September 2026  Show citation