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

Table 4

Microbiological test (cfu/ml) of grape kombucha.

Microbes	Cell counts
	Sample	Reference (Australia New Zealand Food Standard 1.3.4)
Total viable count (g)	230	<10^4
E. coli (mL)	Not detected	<3
Salmonella (25 mL)	Not detected	Not detected
Enterobacteriacea (g)	<10	<10^2
Yeast (g)	<10	<10
Mould (g)	<10	<10