Different ratio of yeast (Dekkera bruxellensis) to bacteria (Komagataeibacter intermedius) on kombucha fermentation at different sugar levels were investigated. The results indicated that at the ratio of 1: 1, the growth and metabolic activity of both microorganisms were good at all levels of sugar but the fermentation time were not terminated in 6 days. Kombucha quality at day 6 had alcohol content of 2. 25-4. 83% and acetic acid content of 2. 46- 3. 87% . Changing of Dekkera bruxellensis to Komagataeibacter intermedius ratio as 1:2 made the fermentation completed in 6 days. At all sugar levels for fermentation the final products had acetic acid content of 2. 4- 4. 3 since day 2 of fermentation. It was found that as the fermentation time increased acetic acid content tended to stable at 3% when using sugar content of 10- 14% and stable at 4- 5% when using sugar content of 16- 20% . While the ratio of Dekkera bruxellensis to Komagataeibacter intermedius as 2:1, the fermentation time did not finish in 6 days. At all levels of sugar in this study produced 4% alcohol at day 4 of fermentation and at sugar content of 10- 16% alcohol and acetic acid content were 4.10-4.22% and 3.00-3.25% respectively.