Table 3. Organic acid and free sugar contents of fermented product by lactic acid bacteria in industrial medium with ramie extract during 4^th days

Content		Strain¹⁾	Fermentation time (day)
Content		Strain¹⁾	0	2	4
Organic acid(mg%, w/v)	Citric acid	JBLAB0101	221.53±0.48^2)a3)	202.21±26.65^a	282.91±1.85^b
	Citric acid	LGG	201.91±48.81^a	214.73±10.65^a	224.00±3.57^a
	Succinic acid	JBLAB0101	225.60±3.46^a	192.34±36.71^a	348.83±3.33^b
	Succinic acid	LGG	237.20±7.43^a	240.38±0.94^a	267.53±45.20^a
	Lactic acid	JBLAB0101	ND⁴⁾	1,729.32±9.98	1,910.12±0.31
	Lactic acid	LGG	ND	1,421.41±34.12	1,676.03±15.85
Free sugar (mg%, w/v)	Sucrose	JBLAB0101	103.24±0.50^c	26.78±0.43^b	21.14±0.21^a
	Sucrose	LGG	99.80±0.28^b	98.16±0.20^a	99.40±0.40^b
	Glucose	JBLAB0101	1,951.04±6.26	ND	ND
	Glucose	LGG	1,733.23±85.01^c	517.91±1.69^b	348.35±0.33^a

JBLAB0101, L. platarum JBLAB0101; LGG, L. rhamnosus GG.
Values are mean±SD (n=3).
Different superscript letters (^a-c) in the same row indicate a significant difference according to Duncan’s multiple test (p<0.05).
Not detected.