Table 2. pH of kombucha with fruit peels during fermentation at 25°C

Day	Control	Korean pear	Grape	Plum	Orange	Apple	Golden kiwifruit
0	3.08±0.04^Ea1)2)3)	3.15±0.02^Da	3.15±0.01^Da	3.08±0.04^Ea	3.44±0.02^Aa	3.33±0.32^Ba	3.29±0.03^Ca
3	2.99±0.04^Eb	3.09±0.01^Cb	3.08±0.02^Cb	2.86±0.01^Fb	3.28±0.04^Ab	3.13±0.01^Bb	3.05±0.01^Db
6	2.64±0.03^Fc	2.84±0.02^Bc	2.82±0.02^Cc	2.72±0.01^Ec	2.91±0.02^Ac	2.76±0.02^Dc	2.92±0.01^Ac
9	2.52±0.02^Fd	2.70±0.02^Cd	2.70±0.01^Cd	2.63±0.01^Ed	2.81±0.01^Bd	2.66±0.02^Dd	2.89±0.01^Ad
12	2.40±0.01^Ee	2.49±0.01^Ce	2.49±0.01^Ce	2.44±0.02^De	2.63±0.02^Be	2.44±0.01^De	2.81±0.02^Ae

All values are presented as mean±SD (n=5).
^A-GMeans within a row not followed by the same letter are significantly different (p<0.05).
^a-eMeans within a column not followed by the same letter are significantly different (p<0.05).