Abstract: Gluconacetobacter sp. A22 was isolated from the symbiotic culture of Kombucha made in the lab. It could produceplenty of d-Saccharich acid 1,4 lactone. Glucose was determined with HPLC.The fermentation period was confirmed for 126hby the cure of glucose consumption (The flasks were incubated at 30℃ and agitated at 160r/min). At the end of fermentation, theconcentration of residual glucose was linear with initial concentration of glucose:y=40.254x-35.862 (R2=0.9999).Theoptimal medium was glucose 5% (w/v) and black tea 0.5% (w/v) for functional beverage.

Key words: kombucha, Gluconacetobacter sp., HPLC, optimization of culture medium, the curve of glucose consumption