Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized.

• 采用自行分离纯化的酵母菌Y1、乳酸菌R3、醋酸菌C5进行纯种混合发酵生产红茶菌饮料,并对发酵工艺条件进行优化。