Table 3. Total acid (%) of kombucha with fruit peels during fermentation at 25°C

Day	Control	Korean pear	Grape	Plum	Orange	Apple	Golden kiwifruit
0	1.3±0.25^ABCe1)2)3)	1.3±0.18^ABCe	1.4±0.28^ABe	1.4±0.29^Ae	1.3±0.22^ABCe	1.2±0.13^BCe	1.2±0.01^Ce
3	2.5±0.31^CDd	2.7±0.31^Cd	2.9±0.22^Bd	5.2±0.29^Ad	2.4±0.24^DEd	2.30±0.31^Ed	3.0±0.64^Bd
6	5.0±0.27^Cc	4.5±0.36^Dc	5.6±0.30^Bc	6.7±0.31^Ac	3.2±0.30^Fc	3.5±0.25^Ec	5.6±0.29^Bc
9	8.0±0.30^Eb	8.8±0.29^Db	9.3±0.31^Cb	13.4±0.39^Ab	4.4±0.27^Fb	9.2±0.30^Cb	12.2±0.58^Bb
12	12.5±0.38^Ea	15.9±0.60^Da	17.5±0.38^Ca	20.3±0.47^Aa	8.9±0.40^Fa	18.4±0.30^Ba	18.6±0.53^Ba

All values are presented as mean±SD (n=5).
^A-GMeans within a row not followed by the same letter are significantly different (p<0.05).
^a-eMeans within a column not followed by the same letter are significantly different (p<0.05).