[Retracted] Evaluation of the Stability of the Total Antioxidant Capacity, Polyphenol Contents, and Starch Hydrolase Inhibitory Activities of Kombucha Teas Using an In Vitro Model of Digestion

Table 2

Changes to the composition of the overall population of bacteria and fungi present in the broth and the pellicle prior to fermentation (day 0) and on day 1 and day 7.

	Sample	Microorganisms	Days (population of microorganisms)
			0 (cfu/mL)	1 (cfu/mL)	7 (cfu/mL)
Broth	K1	Bacteria	—	7.1 ± 0.2 × 10^7	8.4 ± 0.2 × 10^8
		Fungi	—	6.6 ± 0.1 × 10^8	7.2 ± 0.2 × 10^9
	K2	Bacteria	—	9.6 ± 0.1 × 10^6	4.9 ± 0.1 × 10^9
		Fungi	—	7.2 ± 0.1 × 10^6	5.6 ± 0.2 × 10^9
	K3	Bacteria	—	4.9 ± 0.5 × 10^6	7.9 ± 0.2 × 10^9
		Fungi	—	9.9 ± 0.2 × 10^6	8.2 ± 0.3 × 10^9
Pellicle	K1	Bacteria	4.7 ± 0.1 × 10^5	2.9 ± 0.1 × 10^6	8.5 ± 0.1 × 10^8
		Fungi	4.8 ± 0.2 × 10^5	6.5 ± 0.1 × 10^5	7.6 ± 0.1 × 10^7
	K2	Bacteria	3.8 ± 0.1 × 10^5	6.9 ± 0.1 × 10^5	9.5 ± 0.2 × 10^7
		Fungi	3.9 ± 0.1 × 10^5	6.8 ± 0.1 × 10^6	9.6 ± 0.3 × 10^7
	K3	Bacteria	1.9 ± 0.2 × 10^5	7.5 ± 0.5 × 10^5	9.6 ± 0.1 × 10^7
		Fungi	2.2 ± 0.1 × 10^5	7.2 ± 0.2 × 10^6	8.2 ± 0.1 × 10^7