Table 5. Anti-microbial activity of fermented product by acetic acid bacteria with different concentration of coffee extracts after 30 days

Clear zone diameter (mm)		Fermentation time (day)	Sample
			CVCE11)	CVCE2	CVCE3	CVCE4
Food borne pathogen strains	B. cereus (KACC 10097)	0	ND2)	ND	ND	ND
		30	26.83±2.163)b4)	26.50±0.35b	26.68±0.79b	20.33±0.85a
	L. monocytogenes (KCCM 43155)	0	ND	ND	ND	ND
		30	25.20±0.42b	26.39±0.23c	24.75±0.40b	18.47±0.90a
	S. aureus (KACC 1927)	0	ND	ND	ND	ND
		30	30.26±0.17b	30.86±0.34b	30.93±0.43b	22.04±0.83a
	E. coli (KACC 10115)	0	ND	ND	ND	ND
		30	38.02±0.57b	37.99±0.44b	29.35±0.63a	29.13±0.80a
	S. typhimurium (KCTC 1126)	0	ND	ND	ND	ND
		30	27.13±1.13b	27.63±0.28b	27.18±0.40b	18.82±0.86a

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.
ND, not detected.
Values are mean±SD (n=3).
Different superscript letters (^a-c) in the same row indicate significant differences according to Duncan’s multiple test (p<0.05).