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<b>Objective:</b> To understand bacterial composition and obtain isolated fermentative strains found in kombucha. <b>Methods:</b> The bacterial composition and dominant strains were analyzed using 16S rDNA high-throughput sequencing technology and traditional microbial culture method. <b>Results:</b> High-throughput sequencing showed that the bacterial community is richer and more diverse than the fungi community. <i>Komagataeibacter</i>, <i>Acetobacter</i> and <i>Lactobacillus</i> were the dominant bacterial strains, while <i>Dekkera</i> and <i>Zygosacchaormyces</i> were the dominant fungal strains. At the same time, 7 strains of acetic acid bacteria, 3 strains of yeast and 1 strain of lactic acid bacteria were isolated by traditional plate culture method, including 1 strain of Komagataeibacter saccharivorans, 1 strain of <i>Acetobacter malorum</i>, 4 strains of <i>Komagataeibacter xylinus</i>, 1 strain of <i>Acetobacter</i>, 2 strains of <i>Zygosaccharomyces bailii</i>, 1 strain of <i>Dekkera bruxelensis</i> and 1 strain of <i>Lactobacillus plantarum</i>. <b>Conclusion:</b> The results from high throughput sequencing were consistent with those obtained from traditional culture method.