Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans

Applied Biological Chemistry

Table 1 Content of different microorganisms during the fermentation of ginseng berry kombucha (GBK)

CFU (× 10⁷/mL)
CFU (× 10⁷/mL)	3	6	9	12	18
Acetic-acid producing bacteria	1.33 ± 0.03	1.29 ± 0.01	1.98 ± 0.12	2.20 ± 0.01	2.24 ± 0.64
Yeast	1.52 ± 0.12	1.87 ± 0.04	3.29 ± 0.11	3.07 ± 0.17	2.81 ± 0.11
Total microorganisms	2.89 ± 0.13	3.28 ± 0.23	5.37 ± 0.22	5.06 ± 0.36	5.09 ± 0.51