Table 2. Changes in pH, titratable acidity and soluble solid of blueberry starter by fermentation time
| Fermentation time (h) | pH | Titratable acidity (%) | Soluble solid (°Brix) |
| 0 | 6.34±0.011)a2) | 0.21±0.01e | 11.17±0.06d |
| 12 | 5.17±0.02b | 0.74±0.01d | 17.57±0.06c |
| 24 | 4.88±0.02c | 1.02±0.01c | 18.33±0.12b |
| 36 | 4.38±0.00d | 1.25±0.03b | 21.67±0.06a |
| 48 | 4.29±0.00e | 1.34±0.02a | 21.73±0.06a |
1)All values are mean±SD.
2)Mean±SD with different superscript within a column are significantly different (p<0.05) by Duncan's multiple range test.