Table 2 Comparison of the physicochemical properties and viable cell numbers of acetic acid bacteria in the juices and vinegars of Elaeagnus multiflora fruit

Indexes	Samples1)
	NHJEM	NHVEM	HJEM	HVEM
	Acetic acid bacteria (log CFU/mL)	ND2)	4.59±0.133)^a4)	ND	4.62±0.10^a
Physicochemical properties
pH	3.14±0.03^a	3.39±0.02^a	3.15±0.04^a	3.45±0.04^a
Acidity (%, v/v)	0.20±0.00^b	2.04±0.08^a	0.20±0.01^b	2.12±0.06^a
Reducing sugar (mg/mL)	35.09±1.40^a	0.69±0.03^c	35.24±1.55^a	14.4±0.43^b
Alcohol (%, v/v)	ND	0.20±0.00^a	ND	ND

NHJEM, non-heating juice of Elaeagnus multiflora ; NHVEM, non-heating vinegar of Elaeagnus multiflora; HJEM, heating juice of Elaeagnus multiflora; and HVEM, heating vinegar of Elaeagnus multiflora .
ND, not detected.
All data are presented as the mean±SD of triplicate determinations.
Means with different lowercase letters (a-c) indicate significant differences between juices and vinegars by Tukey’s multiple range test (p<0.05).