Table 1.
Effects on cell growth, pH, acidity and anti-oxidative activity of Allium tuberosum Rottler extracts fermented with lactic acid bacter ia

Group	Viable cell (CFU/mL)	pH	Titratable acidity	DPPH (%)	Superoxide anion radical scavenging (%)
N/F1)	-	6.26±0.015)	0.25±0.03	24.74±1.42	51.16±8.32
L. acidophilus2)	3.95×106	4.91±0.01	0.66±0.01	15.32±2.12	4.10±0.96
L. plantarum3)	2.60×107	3.67±0.01	1.88±0.03	64.71±0.64	33.71±6.43
L. casei4)	4.20×107	3.66±0.01	1.71±0.06	44.72±0.67	63.07±12.71

N/F : Allium tuberosum Rottler extracts (ATE).
L. acidophilus : ATE incubated for 2 day at 37°C after inoculating L. acidophilus.
L. plantarum : ATE incubated for 2 day at 37°C after inoculating L. plantarum
L. casei : ATE incubated for 2 day at 37°C after inoculating L. casei
Values are mean SD of three replications.