Advancing kombucha fermentation: Microbial interactions, functional metabolites, and innovative optimization strategies.

Kombucha is a fermented tea beverage that has attracted increasing attention due to its diverse microbial ecosystem and potential health benefits. This review presents a comprehensive and innovative perspective on kombucha fermentation by integrating recent advances in microbial interactions, functional metabolite production, and emerging biotechnological approaches. The synergistic roles of bacteria and yeasts in shaping its physicochemical and bioactive properties are explored, with a focus on how multi-omics techniques, including metagenomics and metabolomics, are redefining microbial dynamics. Additionally, advancements in precision fermentation, engineered microbial consortia, and AI-assisted fermentation optimization offer novel insights into improving product consistency, metabolic efficiency, and functional enhancement. By bridging traditional fermentation knowledge with modern biotechnological innovations, this review establishes a foundation for future research and industrial applications, positioning kombucha as a highly customizable functional beverage.