Table 1
Change in color of var ious sweet pumpkin paste fermented with L. mesenteroides SM

SPP¹⁾(%)		Fermentation time (days)
SPP¹⁾(%)		0	1	2	3
L	5	21.91±0.04^2)a3)	25.65±0.26^d	23.86±0.02^c	22.75±0.14^b
	10	24.60±0.09^b	26.20±0.03^d	25.28±0.04^c	23.91±0.05^a
	15	25.02±0.13^a	26.35±0.27^b	26.25±0.31^b	26.24±0.11^b
a	5	0.78±0.01^b	0.57±0.02^a	0.57±0.13^a	1.00±0.07^c
	10	2.46±0.03^a	2.82±0.18^c	2.53±0.06^ab	2.66±0.05^bc
	15	4.66±0.13^d	3.66±0.11^b	3.20±0.10^a	4.14±0.02^c
b	5	8.71±0.09^a	10.09±0.03^b	10.06±0.13^b	10.04±0.07^b
	10	11.21±0.10^a	12.62±0.06^c	11.70±0.19^b	11.10±0.03^a
	15	13.35±0.08^d	11.53±0.35^b	10.24±0.15^a	12.34±0.11^c

¹⁾SPP, Sweet pumpkin powder.
²⁾Values are means±SD.
^3)a-dMeans in the same row with different superscript letters are significantly different by Duncan’s multiple range test (p<0.05).