Abstract
Kombucha tea is fermented by a symbiotic microorganism of yeasts and bacteria in the sweetened tea drinks (Chakravorty et al., 2016). This study is aimed to isolate, homogenize, identify and select the symbiotic microorganism of yeasts, acetic acid bacteria and lactic acid bacteria in the Kombucha tea fermentation to improve the glucuronic acid content. The glucuronic acid plays an important role in the detoxification of liver in humans and animals. The results after completing this study were found 4 yeast species, 2 acetic acid bacteria species and 1 lactic acid bacteria species from the traditional Kombucha membranes. In addition, the arrangement of symbiotic microorganism with different species of yeast, acetic acid bacteria and lactic acid bacteria will affect the growth and development of the symbiotic systems, change in Brix and pH levels, the glucuronic acid content of the Kombucha tea after fermentation. In particular, the symbiotic microorganisms of Kombucha tea fermentation which are achieved the highest glucuronic acid content at 178,11 mg/L, including Saccharomyces cerevisiae, Komagataeibacter nataicola and Lactobacillus acidophilus
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