TABLE 5.

The effect of different storage conditions on the microbiological load in the soursop kombucha.

Soursop kombucha	Total plate count (CFU/ml)	Yeast count (CFU/ml)	Lactic acid bacteria count (CFU/ml)
7RL	2.24 × 106	2.91 × 105	1.39 × 106
7RD	2.98 × 106	2.04 × 106	2.12 × 106
7CL	2.61 × 105	9.80 × 105	4.00 × 105
7CD	2.90 × 105	9.10 × 105	2.20 × 105
14RL	1.35 × 105	4.10 × 105	2.90 × 105
14RD	1.18 × 105	1.50 × 105	1.20 × 105
14CL	1.30 × 105	1.20 × 105	2.40 × 105
14CD	2.95 × 105	3.60 × 105	4.60 × 105
21RL	2.80 × 104	3.70 × 104	3.40 × 104
21RD	7.20 × 104	1.63 × 105	1.03 × 105
21CL	9.30 × 104	6.30 × 104	3.70 × 104
21CD	1.20 × 105	1.59 × 105	1.59 × 105

Data are expressed as mean ± SD of three replicates (n = 4). Means with different superscript letters in columns show significant difference using Tukey’s test (P < 0.05) for different storage conditions. 7, 14, and 21 days are storage times.R, room temperature; C, chilled temperature; L, light condition; D, dark condition; CFU, colony-forming unit.