Kombucha has gained popularity in recent years due to its potential health benefits. It is produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY) over a period of about 7 to 14 days. The incentive and bacteria raise the sugar content in the tea, creating organic acid, probiotics, and other healthy factors. SCOBY is safe to eat and applied for gastronomic value development. The exploration indicates that using the applicable culinary system on the SCOBY, enhances consumer adequacy. The combination culture of bacteria and incentive (SCOBY) used in kombucha manufacturing involves the microbial conditioning engaged in developing biofilm boba are incorporated into product to enhance its nutritive quality. Set up in symbiotic association in the kombucha tea, these microbes help in the conformation of cellulose fibrils extracellularly that forms a biofilm at the air- liquid interface. Kombucha is recognized as a safe and functional drink, offering several health benefits substantially due to its microbial composition. It contains salutary bacteria, particularly from the Acetobacter and Gluconobacter genera, and provocations similar as those from the Saccharomyces rubric. Alongside these microbes, the presence of glucuronic acid also plays a significant part in promoting health. Kombucha has a pungent, slightly sour flavor and generally comes as an effervescent, stimulating drink. Bioactive chemical acting in combination is believed to beget kombucha health benefits. Worth mentioning then that kombucha, which is reported to retain some health benefits like enhanced digestion, vulnerable system strength, and boost in energy position.