Table 4. Total soluble solid (°Brix) of kombucha with fruit peels during fermentation at 25°C

Day	Control	Korean pear	Grape	Plum	Orange	Apple	Golden kiwifruit
0	8.8±0.17^Ee1)2)3)	9.2±0.00^Ce	9.2±0.09^Ce	9.2±0.09^Ce	9.8±0.09^Ae	9.4±0.09^Be	9.0±0.15^De
3	9.4±0.09^Fd	9.7±0.09^Dd	10.1±0.09^Cd	9.6±0.00^DEd	10.5±0.18^Ad	10.3±0.17^Bd	9.6±0.09^Ed
6	9.8±0.17^Fc	10.2±0.17^Dc	10.4±0.00^Cc	9.9±0.09^Ec	10.8±0.17^Bc	11.9±0.09^Ac	9.8±0.15^EFc
9	10.2±0.15^Db	11.1±0.09^Cb	11.1±0.09^Cb	10.2±0.15^Db	11.9±0.30^Bb	12.7±0.17^Ab	10.0±0.15^Eb
12	10.7±0.17^Ea	12.0±0.09^Da	12.2±0.09^Ca	10.4±0.15^Fa	12.7±0.30^Ba	13.2±0.15^Aa	10.2±0.15^Ga

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).