Table 1. Changes of physiochemical properties, viable cell numbers, soluble phenolic and flavonoid contents, and biological activities during the fermentation of strawberry kombucha

Contents¹⁾	Fermentation period (days)
Contents¹⁾	0	4	8	12
Physicochemical properties
pH	4.52±0.14^a	4.21±0.13^b	4.10±0.12^b	4.15±0.12^b
Acidities (%, as lactic acid)	0.77±0.02^c	1.80±0.05^b	2.48±0.07^a	2.30±0.07^a
Soluble solids (°Brix)	13.90±0.42^a	13.70±0.41^ab	14.40±0.43^a	13.70±0.41^ab
Viable cell numbers
Lactic acid bacteria (log CFU/mL)	6.58±0.26^a	8.46±0.25^a	7.36±0.22^b	5.52±0.17^c
Coliforms (log CFU/mL)	ND²⁾	ND	ND	ND
Soluble phenolic and flavonoid contents
Soluble phenolic contents (mg GAE/mL)	1.01±0.03^b	1.07±0.04^b	1.19±0.04^a	1.06±0.03^b
Soluble flavonoid contents (mg RE/mL)	0.13±0.00^b	0.15±0.01^ab	0.17±0.01^a	0.16±0.01^a
Biological activities
DPPH radical scavenging activity (%)	37.27±1.08^b	42.15±1.26^a	42.75±1.37^a	38.67±1.43^b
ABTS radical scavenging activity (%)	38.61±1.31^b	43.58±1.26^a	45.31±1.22^a	39.47±1.18^b
Pancreatic lipase inhibition activity (%)	36.39±1.16^d	45.77±1.33^b	49.17±1.52^a	42.47±1.23^c

Values are mean±SD (n=3). Means with different superscript letters within each row are significantly different superscript between samples for the same index (p<0.05) by Duncan’s multiple range test.
ND, not detected.