Can Kill Bacteria

Acetic acid, which is prevalent in both vinegar and kombucha, is one of the primary byproducts of the fermentation process. Acetic acid has the ability to kill a variety of potentially hazardous microbes, much as the polyphenols in tea. Black or green tea-based kombucha appears to have potent antibacterial capabilities, especially against Candida yeasts and bacteria that cause infections.

These antimicrobial properties prevent the growth of undesired bacteria and yeasts, but they have no effect on the probiotic, kombucha-fermenting bacteria and yeasts. Kombucha is rich in tea polyphenols and acetic acid, which have both been shown to suppress the growth of undesirable bacteria and yeasts.