Table 1. Determination of viability, pH value, and chemical characteristics during gold kiwifruit fermentation with Lactobacillus plantarum CK10
| Fermentation time (days) | Viability (Log CFU/mL) | pH value | TTA1) (%) | TSS2)(°Brix) |
| 0 | 6.89±0.673)a4) | 5.85±0.10a | 0.41±0.05a | 6.43±0.05a |
| 1 | 10.26±0.43b | 3.96±0.01b | 1.21±0.18b | 6.08±0.05b |
| 2 | 11.97±1.78b | 3.78±0.02c | 1.49±0.30c | 5.98±0.05bc |
| 3 | 12.03±1.29b | 3.70±0.02d | 1.64±0.15cd | 5.85±0.06c |
| 5 | 8.00±0.82a | 3.64±0.03d | 1.79±0.07d | 5.80±0.08c |
| 7 | 3.83±0.31c | 3.64±0.03d | 1.80±0.08d | 5.80±0.08c |
1)TTA, total titratable acidity.
2)TSS, total soluble solid.
3)Values are Mean±SD (n=3).
4)Different letters represent significant differences among extracts by least significant difference (LSD) test at p<0.05.