When kombucha ferments, the process produces a type of acid called acetic acid, which is also present in vinegar. Research suggests that acetic acid has antimicrobial properties.
Other studies suggest that kombucha is an antimicrobial, which means that it may be able to kill microbes and help fight a range of bacteria.
This suggests that it may help prevent infections by killing the bacteria that cause them before the body absorbs them.
However, research has not confirmed this effect in humans.