“…It should be noted that kombucha tea is a fermented tea that contains acetic acid bacteria (Komagataeibacter, Gluconacetobacter, and Acetobacter species) and yeasts (Dekkera, Hanseniaspora and Zygosaccharomyces) (Coton et al, 2017;De Roosand De Vuyst, 2018). From this acetic acid bacteria, Li et al (2019), Mohamed et al (2019) and Zhang et al (2018) were able to isolate K. hansenii, Acetobacter pasteurianus and G. xylinus, respectively from kombucha tea for the production of BC. In addition to genetic stability, the micro-optical structure, functional group characteristics of molecular surface, crystallinity and thermal stability of BC were characterized by scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and thermogravimetric analysis (TG).…”