2025-07-072025-07-072025https://repositorio.ifal.edu.br/handle/123456789/1036The fermentation process for kombucha production involves the fermentation of sweetened tea with the action of SCOBY (symbiotic culture of bacteria and yeast), resulting in a beverage rich in proteins, organic acids, and bioactive compounds. This report aimed to describe the fermentation process for producing kombucha at the Kombucha Pirá company. This work was developed based on practical classes, professional oversight, and consultations with publications and research. The report also details the production stages, from tea infusion to the second fermentation, highlighting the biochemical processes involved and the microorganisms responsible. Besides health benefits, such as strengthening the immune system and improving gut flora, kombucha can pose risks if not prepared properly due to the possibility of microbiological contamination.ptkombuchafermentaçãoproduçãoTrabalho de Conclusão de CursoENGENHARIAS::ENGENHARIA DE PRODUCAO