The Kombucha product is based on 3 ingredients: sugar, black tea and a complex of yeasts and acetic acid-producing bacteria that have received the botanical name of Medusomices gisevii. The objectives of this paper were: testing of favorable culture media to the growth of microorganisms in Kombucha; measuring the pH of the drink throughout the fermentation; performing macroscopic and microscopic observations on the cultures developed on the tested media, performing simple stains and Gram stains; quantitative assessment of biomass developed on culture media. The experiments confirmed that not all culture media favored the development of microorganisms present in Kombucha tea. The culture medium for Acetobacter was the solid medium that allowed the best development of the colonies compared to the malt and yeast media, which allowed a reduced development. In the case of jealous medium, this did not allow the development of colonies. The most favorable liquid medium was the broth medium, followed by the medium with peptonated water and finally the medium with malt extract.
