A comprehensive review on kombucha biofilms: A promising candidate for sustainable food product development

Background: Kombucha biofilm, a microbial cellulose pellicle formed during kombucha fermentation, has gained increasing attention in the food industry because of its unique properties and potential uses. Although kombucha biofilms have shown promise in various food applications, their full potential remains unexplored. Scope and approach: This comprehensive review explores various aspects of kombucha biofilms, including the associated terminology, microbial ecology, formation mechanisms, influencing factors, characteristics, and applications in non-food and food sectors. We investigate their potential for food applications and sustainable food product development. Despite their potential, we comply with the limitations of scientific evidence and technological innovations surrounding kombucha biofilms in the food industry. Further research is required to uncover innovative ways of utilizing kombucha biofilms for sustainable food product development. Key findings and conclusions: Kombucha biofilm formation is a complex process influenced by factors, such as microorganism composition, substrate conditions, environmental factors, and fermentation parameters. With an increasing understanding of their distinctive properties, kombucha biofilms have applications in various sectors. Although their use in food applications has been explored by several researchers, continued research and collaborative efforts are necessary to fully unlock their potential and drive their application in the food industry.