Table 2. Comparison of pH, acidity, viable cell numbers, and β-glucosidase activity between unfermented and fermented soy-powder milk

Contents	Samples¹⁾
Contents	UFSPM	FSPM
pH	6.01±0.30²⁾ ^a ³⁾	4.17±0.21^b
Acidity (%, as lactic acid)	0.43±0.03^b	1.12±0.06^a
Viable cell numbers (log CFU/mL)	9.21±0.46^a	10.49±0.52^a
β-Glucosidase activity (unit/mL)	0.03±0.00^b	1.64±0.05^a

¹⁾ UFSPM, unfermented soy-powder milk; FSPM, fermented soy-powder milk.
²⁾ All values are presented as the mean±SD of determinations in three independent experiments.
³⁾ Different letters within the row are significantly different at p<0.05 by Duncan`s multiple range test.