Table 2. Organic acid contents of tomato kombucha

Sample	Contents (mg%)
Sample	Citric acid	Malic acid	Succinic acid	Lactic acid	Acetic acid
FT¹⁾	89.86±4.33^2)b3)	ND⁴⁾	19.52±1.06^b	ND	941.53±1.29^b
FD	83.81±1.70^c	ND	28.99±0.73^a	332.80±10.66^b	1.91±0.04^c
KL	205.31±1.58^a	ND	11.22±0.57^c	362.26±9.43^a	1279.66±15.44^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-c) in the same column are significantly different at p<0.05 by Duncan’s multiple range test.
ND, not detected.