Table 1
The moisture content, pH, total acid and reducing sugar contents of Astragalus memvranaceus fermented with Phellinus linteus

Fermentation time(day)	Components
Fermentation time(day)	Moisture content(%)	pH	Totalacid(%)	Reducingsugar (g/100g,%)
0	52.95±0.42^1)a2)	5.68±0.01^a	0.46±0.01^c	0.32±0.01^a
10	54.73±0.49^b	5.84±0.01^b	0.32±0.01^a	0.36±0.01^b
20	55.77±0.15^c	5.84±0.01^b	0.35±0.01^b	0.42±0.00^c
30	56.63±0.56^d	5.82±0.02^b	0.31±0.01^a	0.61±0.01^d

¹⁾Values are mean±SD (n=3).
²⁾Means with different superscript in the same column are significantly different at p<0.05 by Duncan’s multiple range tests.