Kombucha: evolution and trends

This research proposes the construction of a technological surveillance model for the strategic management of social, industrial and scientific research on fermented products - Kombucha. For this study, data containing information related to the evolution of knowledge about this fermented beverage worldwide was collected in documents published in high-impact journals indexed in the Scopus database, between the years 2000 and 2022. 676 documents published in that period of time, highlighting that as of 2013 there is a trend towards an increase in publications on this topic. In relation to the areas of knowledge of the publications, the following stand out: agriculture and biological sciences (27.2%), biochemistry, molecular biology and genetics (11.0%) and chemistry (7.5%). Regarding the types of documents, it was found that the most common are scientific research articles with 77.4%, followed by review articles with 11.2% and full papers published in scientific events with 8.3%. On the other hand, the main countries that develop these publications are: Serbia (71 documents), followed by Indonesia (64 documents) and finally China (59 documents). Regarding sponsoring entities of the published documents, Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja stand out, followed by the Coordenação de Perfeiçoamento de Pessoal de Nivel Superior and in third place the National Council for Scientific and Technological Development. The information obtained on the advances that are presented in the study on Kombucha, allows to have a clear and broad vision regarding the evolution that has been presented during the last and future trends.