Table 1. Physicochemical properties (sugar content, pH, total acidity) of tomato kombucha

Sample	Sugar content (°Brix)	pH	Total acidity (%)
FT¹⁾	4.00±0.30^2)a3)	3.05±0.25^b	2.93±0.11^a
FD	4.20±0.20^a	3.51±0.15^a	0.85±0.02^b
KL	4.50±0.30^a	3.12±0.03^b	3.02±0.06^a

FT, 31% tomato fermented extract; FD, 69% banana lactic fermented extract; KL, tomato kombucha.
All values are mean±SD (n=3).
Means with different superscript letters (^a,b) in the same column are significantly different at p<0.05 by Duncan’s multiple range test.