Table 2
Changes in sucrose reduction ratio, fructose and mannitol contents of sweet pumpkin paste fermented by L. mesenteroides SM

	SPP¹⁾(%)	Fermentation time (days)
	SPP¹⁾(%)	1	2	3
Sucrose reduction ratio (%)	5	84.59	100.00	100.00
	10	100.00	100.00	100.00
	15	100.00	100.00	100.00
Fructose (%)	5	1.59±0.03^2)b3)	2.12±0.01^c	2.17±0.01^c
	10	2.16±0.02^ab	2.10±0.01^b	2.18±0.01^c
	15	2.38±0.03^d	2.21±0.02^c	1.76±0.06^b
Mannitol (%)	5	2.19±0.01^b	2.25±0.00^c	2.31±0.01^d
	10	2.29±0.02^b	2.66±0.01^c	2.84±0.02^d
	15	2.58±0.01^b	2.85±0.01^c	3.11±0.01^d

¹⁾SPP, Sweet pumpkin paste.
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).