Table 3. Hunter’s color value, total polyphenol content, and total flavonoid content of blueberries fermented by Lactobacillus plantarum CGKW3

Sample	Hunter’s color value				Total polyphenol content (g/100 g)	Total flavonoid content (g/100 g)
	L	a	b	ΔE
	Blueberry	44.70±0.101)	16.29±0.07	4.07±0.04			-	1.13±0.68	0.49±0.09
Fermented blueberry	40.26±0.07	14.55±0.04	5.28±0.01	6.23±0.12	2.21±0.15	0.91±0.22

All values are expressed as mean±SD of triplicate determinations.