Kombucha (tea fungus) is an acidic fermented beverage from tea extract and sugar. During the course of fermentation, yeasts declined in number in the beginning and then increased towards the end of fermentation. Bacteria began growing from the start and dominated the fermentation process, but their numbers dropped sharply at the end of fermentation. The fermentation products were mostly organic acids, with acetic acid giving the flavour of the drink. The yeasts isolated from Kombucha were mainly Debaryomyces, and the bacterium of importance was Acetobacter xytinum. Kombucha's antimicrobial activity was conferred by the organic acids, and this is commonly known for other acidic fermented foods and drinks