Table 2. Comparison of physiochemical properties, viable cell numbers, and nutrient contents of three types of kombucha

Index¹⁾	Samples²⁾
Index¹⁾	CT	ST	ST+GS
Physicochemical properties
pH	4.52±0.14^a	4.21±0.13^b	4.10±0.12^c
Acidities (%, as lactic acid)	0.77±0.02^c	1.80±0.05^b	2.48±0.07^a
Soluble solids (°Brix)	13.9±0.42^ab	13.7±0.41^ab	14.4±0.43^a
Viable cell numbers
Lactic acid bacteria (log CFU/mL)	8.58±0.26^a	8.46±0.25^a	7.36±0.22^b
Coliforms (log CFU/mL)	ND³⁾	ND	ND
Nutrient contents
Calorie (kcal/100 mL)	44.00±1.32^b	40.00±1.20^bc	48.00±1.78^a
Carbohydrate (g/100 mL)	11.00±0.33^a	10.00±0.20^b	11.00±0.33^a
Sugars (g/100 mL)	10.00±0.24^a	9.00±0.32^b	9.00±0.27^b
Fat (g/100 mL)	ND	ND	ND
Cholesterol (mg/100 mL)	ND	ND	ND
Protein (g/100 mL)	ND	ND	TR⁴⁾

Values are mean±SD (n=3). Means with different superscript letters within each row are significantly different superscript between samples for the same index (p<0.05) by Duncan’s multiple range test.
CT, control kombucha; ST, strawberry kombucha; ST+GS, strawberry kombucha containing ginseng sprout concentrate.
ND, not detected.
Lower than the quantitation limits.