Kombucha is a fermented tea manufactured by adding various microorganisms and sugars to brewed herb tea such as green tea and black tea. Its components and functions vary depending on ingredients, inoculated microorganism compositions, and fermentation conditions. Therefore, this study aims to examine which conditions affect kombucha properties and how these features are affected. Types of substrates, specifically plant-based foods, alter profiles of polyphenol, organic acids, carbohydrates, and protein amounts in kombucha. Long fermentation time raises polyphenol contents and high fermentation temperatures increase sourness in kombucha. Microbial composition of SCOBY, which is the symbiotic culture of bacteria and yeast used to inoculate microorganisms, change the kombucha microbiome that contributes to the chemical composition and functions of kombucha. Several studies have discovered that kombucha has health beneficial functions such as antioxidant activity, hepatic protective effects, antimicrobial effects, anti-diabetic effects, anti-inflammatory effects, and cholesterol reducing effects. These findings indicate that kombucha has high potential as a health functional food. However, future studies are needed to further determine the relationship of manufacturing conditions and functional properties of kombucha.

Abstract
서 론
콤부차 역사
콤부차의 제조
재료에 따른 콤부차 특성 차이
발효 환경에 따른 차이
콤부차의 생리화학적 기능
결 론
References

• 김재정(고려대학교 식품공학과) | Jae Young Kim (Department of Food Bioscience and Technology, Korea University)
• 신혜정(고려대학교 식품공학과) | Hye Jung Shin (Department of Food Bioscience and Technology, Korea University)
• 김형진(고려대학교 빅데이터융합사업단) | Hyungjin Lukas Kim (Institute of Big Data Convergency Business, Korea University)
• 박훈(㈜ 부루구루) | Hoon Park (Brewguru Co., Ltd.)
• 김필건(㈜ 부루구루) | Phil Kun Kim (Brewguru Co., Ltd.)
• 박상재(㈜ 부루구루) | Steven Park (Brewguru Co., Ltd.)
• 김세헌(고려대학교 식품공학과) | Sae Hun Kim (Department of Food Bioscience and Technology, Korea University) Corresponding author