Table 1
Compar ison of pH, acidity, salinity, and viable cell numbers of soy sauce without and with bitter melon powder

Contents1)	Added bitter melon powder concentration (%)
	0		5		10
	0 day	90 day	0 day	90 day	0 day	90 day
	pH	5.83±0.23^a2)	5.28±0.21^a	5.47±0.23^a	5.36±0.22^a	5.32±0.21^a	5.16±0.21^a
	Acidity (%, as lactic acid)	0.06±0.00^b	0.30±0.02^a	0.07±0.01^b	0.28±0.02^a	0.09±0.01^b	0.36±0.02^a
Salinity (%, as NaCl)	12.04±0.42^a	11.06±0.48^b	12.54±0.42^a	10.95±0.42^b	11.60±0.43^b	11.39±0.46^b
Viable cell numbers (log CFU/mL)
Bacillus	8.78±0.35^b	9.42±0.38^a	8.81±0.35^b	9.40±0.38^a	8.85±0.37^b	9.39±0.35^a
Yeast	6.09±0.24^b	6.16±0.29^b	6.09±0.24^b	7.09±0.24^a	6.09±0.28^b	6.58±0.30^b

All values are means of determination in three independent experiments.
All values within a column with different superscript letters are significantly different from each other at p<0.05 by Duncan’s multiple range test.