Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study

<table class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left" rowspan="2">Trace elements</td><td class="align_center" colspan="2">Content (mg/L)</td></tr><tr class="thead"><td class="align_center">Sample</td><td class="align_center">Reference (Australia New Zealand Food Standard 1.4.1)</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">Arsenic</td><td class="align_center">0.58</td><td class="align_center">2</td></tr><tr><td class="align_left">Cadmium</td><td class="align_center">&lt;0.01</td><td class="align_center">0.05</td></tr><tr><td class="align_left">Lead</td><td class="align_center">0.004</td><td class="align_center">0.5</td></tr><tr><td class="align_left">Mercury</td><td class="align_center">0.033</td><td class="align_center">0.5</td></tr><tr><td class="align_left">Tin</td><td class="align_center">0.24</td><td class="align_center">250</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Trace elements determined in grape kombucha.</div>

Journal of Food Quality

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Table 3

Table 3: Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study 