The excellent lactic acid bacteria were screened from kombucha to provide high quality and safe strains for the preparation of functional kombucha beverages. 27 strains of lactic acid bacteria were isolated from Kombucha， and 3 strains of lactic acid bacteria degrading nitrite were screened and identified as Lactobacillus plantarum and Lactobacillus casei. The fermentation characteristics， gastrointestinal resistance and adhesion properties of three strains of lactic acid bacteria were studied and evaluated for safety. The results showed that the three strains of lactic acid bacteria had good acid production performance， and the nitrite degradation rate was more than 93% after fermentation for 27 h； the survival rate was more than 39% after artificial gastric juice digestion for 3 h， and the survival rate was greater than 50% after 6 h of artificial intestinal juice digestion. There are some differences in adhesion properties. The hydrophobicity of HCR-8 and HCR-20 on xylene surface was more than 50%， the self-cohesive HCR-8 and HCR-20 were more than 32%， and the adhesion rate of HCR-20 to Caco-2 cells was 17%； no resistance to antibiotics， no harmful metabolites. The three strains of lactic acid bacteria screened from the kombucha have good function of degrading nitrite， which can be used as potential functional strains.