Table 4. Antibacterial activities of KWL

Target miroorganism	Testing materials
	Acetic acid (7.6 g/L)	Unfermented tea			Fermented tea (Kombucha)
		pH 4.0	pH 7.0		0 days	1 days	4 days	7 days
Staphylococcus aureus (KCTC 3881, Korea)	++	–	–	Heat-denatured	–	–	+	++
				Natural pH	–	+	+	++
Bacillus cereus (KCTC 362A, Korea)	+	–	–	Heat-denatured	–	–	–	–
				Natural pH	–	–	–	–
Escherichia coli (KCTC 1682, Korea)	++	–	–	Heat-denatured	–	++	++	+++
				Natural pH	–	+	+++	+++
Salmonella enterica (KCTC 2054, Korea)	+	–	–	Heat-denatured	–	+	+	++
				Natural pH	–	+	++	+++

All values were mean±SD of triplicates.
The diameters of the clear zone of inhibition were as follows: –, no inhibition; +, 10≤diameter≤15; ++, 15≤diameter≤20; +++, 20≤diameter≤25 (mm); Acetic acid, acetic acid concentration of Kombucha (7.6 g/L); Unfermented tea, 1 M HCl or 1 M NaOH was used to adjust their pH; Heat-denatured: 100°C, 5 min; Natural pH: pH value of the sample without any adjustment.