Table 2. Organic acid content of kombucha during fermentation at 25-28°C

Treatment¹⁾	Organic acid (mM)	Fermentation time (day)
Treatment¹⁾	Organic acid (mM)	0	7	14
K	Citric acid	0.056±0.017^e2)	0.306±0.016^e	0.352±0.005^e
	Lactic acid	NA³⁾	0.389±0.013^e	0.373±0.056^e
	Acetic acid	4.143±0.018^d	47.234±2.456^b	93.974±11.259^b
CK	Citric acid	6.392±0.010^c	7.957±0.536^c	8.864±0.220^c
	Lactic acid	7.447±0.021^b	5.708±0.339^d	3.373±0.120^d
	Acetic acid	8.963±0.070^a	139.655±20.119^a	520.673±15.114^a

K, kombucha; CK, kombucha with sugar extracts of Cudrania tricuspidata fruits.
All values are mean±SE (n=3). Different superscript letters in each row indicate significant differences (p<0.05) by Duncan’s multiple range test.
NA, not applicable.