*2.5. Microbiological Determination*

The total count of yeast cells in the kombucha tea was determined using the spread plate technique on yeast malt (YM) agar with the addition of chloramphenicol. Determination of the total count of acetic acid bacteria was performed on yeast peptone mannitol (YPM) agar with amphotericin B (CAISSON, USA). The plates were incubated at 30 ◦C, for at least 3 days [14].
