Table 2 Change of the viable cell numbers during vinegar fermentation of
Elaeagnus multiflora
fruit
Viable cell numbers (log CFU/mL)
Fermentation time (day)
10
20
40
60
Acetic acid bacteria
4.32±0.02
1)
5.11±0.26
5.4±27
5.4±0.27
Yeast
3.23±0.16
5.15±0.26
5.8±0.29
5.5±0.28
All data are presented as the mean±SD of triplicate determinations.