Table 2.
Effects of pH, acidity and anti-oxidative activity of Allium tuberosum Rottler extracts fermented with L. plantarum and L. casei

Group	pH	Titratable acidity	DPPH (%)	Superoxide anion radical scavenging (%)
N/F1)	6.29±0.005)	0.25±0.01	24.82±0.31	54.82±0.31
L. plantarum2)	3.61±0.01	1.61±0.07	69.81±0.53	33.89±0.58
L. casei3)	3.61±0.00	1.51±0.05	45.12±1.02	65.12±1.02
L. plantarum4) + L. casei	3.59±0.01	1.66±0.05	46.70±0.61	60.59±1.09

N/F : Allium tuberosum Rottler extracts (ATE).
L. plantarum : ATE incubated for 2 day at 37°C after inoculating L. plantarum.
L. casei : ATE incubated for 2 day at 37°C after inoculating L. casei.
L. casei : ATE incubated for 2 day at 37°C after inoculating both L. plantarum and L. casei.
Values are mean±SD of three replications.