Complex community comprises acetic acid bacteria (AAB) (Gluconobacter: G. entanii, G. oxydans, Acetobacter: A. xylionoides, A. aceti, A. pasteurianus), Komagataeibacter (K. intermedius, K. rhaeticus), lactic acid bacteria (LAB) (Lactobacillus and Leuconostoc), and yeasts (Schizosaccharomyces pombe, Zygosaccharomyces bailii, Saccharomyces). https://www.mdpi.com/2072-6643/14/22/4828
Types of fermentation in kombucha. https://www.mdpi.com/2072-6643/14/22/4828
Initially, the beverage is rich in glucose, followed by alcohol, while the final stage is dominated by organic acids, including acetic acid.