Abstract: Kombucha is a kind of health drink fermented by a symbiotic flora composed of yeasts, acetic acid bacteria and lactic acid bacteria, with sugar and tea as the main substrates. It is popular with the researchers and consumers in the world due to its wide healthy functions including antioxidant, hypoglycemic, and antibacterial activities. Existing studies have proved that the sensory quality and functional components of Kombucha are closely related to the microbial community during its fermentation. This review summarizes the microbial community and fermentation mechanism of Kombucha, core microorganisms that promote the generation of flavors and bioactive substances, and bacterial cellulose production in Kombucha, and current limitations of relative studies. The review would provide in-depth knowledge for exploring the effects of special microorganisms on the flavor and healthy functions, and key theoretical basis for the industrial production of Kombucha.