**2. Materials and Methods**

## *2.1. Starter Culture of Kombucha Tea*

Tea leaves and starter culture were also provided from Tea Gallery Group (Thailand) Co., Ltd., Chiang Mai, Thailand. Kombucha tea was prepared using the same method of the industry standard. The formulation of kombucha tea production consisted of 1% of tea leaf and 10% of sucrose. The starter culture of kombucha tea was used as a consortium culture combining yeast and acetic acid bacteria. The stock culture of kombucha tea contained a total count of bacterial colony at 7.79–7.81 log CFU/mL and the yeast colony was recorded at 7.53–7.75 log CFU/mL.

#### *2.2. Preparation of Kombucha Tea Obtained from Camellia Sinensis Tea Leaves*

Kombucha tea was prepared using different types of tea; green, oolong, and black tea. The tea leaves were obtained from the Tea Gallery Group (Thailand) Co., Ltd. Dry tea leaves at 1.0% (*w*/*v*) were added to 500 mL of sterilize distilled water and then boiled for 15 min. Sucrose was filtered into sterilized glass bottles and 10% (*w*/*v*) sucrose was then dissolved in the hot tea. A starter culture made from the fermentation broth of the tea fungus at 10% (*v*/*v*) was inoculated into a mixture of tea and sugar, and it was further incubated at room temperature for 15 days. Subsequently, the kombucha tea was analyzed for its chemical and microbiological properties at 0, 3, 6, 9, 12, and 15 days of fermentation.
