Table 9. Total anthocyanins contents (mg/100L) of the kombucha with fruit peels during fermentation at 25°C

Day	Control	Korean pear	Grape	Plum	Orange	Apple	Golden kiwifruit
0	ND1)2)3)4)	ND	317±7.02Ab	153±2.68Bd	2±1.31Ca	18±2.30Ca	ND
3	ND	ND	2,124±5.35Aa	375±6.67Ba	ND	15±1.67Ca	ND
6	ND	ND	2,123±6.77Aa	343±6.66Bb	ND	14±3.05Ca	ND
9	1±0.27Ca	ND	2,103±.98Aa	324±8.89Bc	1±0.63Ca	17±3.18Ca	ND
12	1±0.07Ca	ND	2,099±9.36Aa	316±8.76Bc	1±0.17Ca	17±4.78Ca	ND

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).
ND, not detected.