The bacteria is the important part of the Kombucha as it produces the acids like acetic acid and glucuronic acid, whereas the yeast produces alcohol and flavor. (kombuchakamp.com)
Because there's the right amount of acetic acid in the apple cider vinegar, it can help to balance out the pH in your body. (healthadviceworld.com)
To make vinegar, yeast ferment sugars into alcohol which is then converted into acetic acid by bacteria. (sciencedrivennutrition.com)