Fermentation by komucha showed an increase of vitamin C due to the presence of vitamin C in kombucha inoculum in concentration of 0.5096±0.02 mg 100 g−1. Refrigerated storage had profound effec ton vitamin C content and it decreased in all samples, by 18.2,8.7 and 26.8% in probiotic, yoghurt and kombucha samples, respectively. These results are consistent with the research reported