Table 2. Change in total anthocyanin and cyanidin-3-glucoside contents of blueberries fermented by Lactobacillus plantarum CGKW3

Fermentation time (hr)	Total anthocyanin (mg/100 g)	Cyanidin-3-glucoside (mg/100 g)
Unfermented	16.10±0.86e1)	2.21±0.02f
0	24.38±1.19d	3.60±0.10e
24	25.72±0.73c	3.73±0.03d
48	27.64±1.42b	4.04±0.13c
72	31.52±0.36a	5.41±0.09a
96	28.29±0.56b	4.92±0.04b

All values are expressed as mean±SD of triplicate determinations. Means within each column followed by the same letter are not significantly different (p<0.05).