Table 2. Viable cell counts and physicochemical properties of fermented product by acetic acid bacteria with different concentration of coffee extracts for 30 days

Content			Fermentation time (day)
Content			0	10	20	30
Viable cell counts (log CFU/mL)		CVCE1¹⁾	6.71±0.01^2)bA3)	7.33±0.01^cB	6.14±0.24^aB	ND⁵⁾
		CVCE2	6.53±0.02^bA	7.21±0.05^cB	6.13±0.09^aB	ND
		CVCE3	6.96±0.06^dB	5.26±0.37^bA	6.18±0.23^cB	2.31±0.86^a
		CVCE4	6.62±0.09^bA	4.50±0.71^aA	4.02±1.06^aA	ND
Physicochemical properties	Soluble solid (°Brix)	CVCE1	12.60±0.00^bA	12.50±0.00^aAB	12.50±0.00^aAB	12.90±0.00^cA
		CVCE2	12.70±0.00^bB	12.45±0.07^aA	12.45±0.07^aA	13.10±0.00^cAB
		CVCE3	12.90±0.00^aC	12.70±0.14^aB	12.70±0.14^aB	13.30±0.14^bB
		CVCE4	13.30±0.00^acD	13.05±0.07^aC	13.10±0.00^abC	13.05±0.07^aA
	pH	CVCE1	4.21±0.00^dD	3.36±0.08^cA	3.08±0.01^abA	2.99±0.02^abA
		CVCE2	4.18±0.00^cC	3.50±0.11^bAB	3.08±0.06^aA	2.98±0.01^aA
		CVCE3	4.17±0.00^dB	3.72±0.15^cBC	3.18±0.07^abA	3.03±0.04^aA
		CVCE4	4.16±0.00^cA	3.93±0.05^bD	3.39±0.01^aB	3.38±0.01^aB
	Total acidity (%)	CVCE1	0.36±0.00^aA	2.79±0.00^bD	6.00±0.03^cD	6.73±0.00^dC
		CVCE2	0.36±0.00^aA	2.06±0.00^bC	5.28±0.05^cC	6.79±0.17^dC
		CVCE3	0.36±0.00^aA	1.34±0.14^bB	4.00±0.17^cB	6.30±0.17^dB
		CVCE4	0.36±0.00^aA	0.73±0.17^bA	2.55±0.00^cA	2.67±0.00^cA

CVCE1, coffee venigar with 7% of coffee extracts; CVCE2, coffee venigar with 8% of coffee extracts; CVCE3, coffee venigar with 9% of coffee extracts; CVCE4, coffee venigar with 10% of coffee extracts.
Values are mean±SD (n=3).
Different superscript letters (^a-d) in the same row indicate significant differences according to Duncan’s multiple range test (p<0.05).
ND, not detected.