Table 1. Changes of pH, acidity, viable cell number during the lactic acid fermentation of soy powder milk with colored small soybean by the potential probiotic Lactobacillus plantarum P1201

Soybean cultivars	Fermentation time (h)	Contents
Soybean cultivars	Fermentation time (h)	pH	Acidity (%, as lactic acid)	Viable cell numbers (log CFU/mL)	β-Glucosidase activity (U/mL)
Pungsannamul(yellow)	0	6.30±0.25¹⁾ ^a ²⁾	0.14±0.01^d	6.78±0.41^c	0.04±0.00^f
	12	6.23±0.25^a	0.18±0.01^cd	7.00±0.42^c	0.85±0.05^d
	24	4.77±0.19^c	0.70±0.04^ab	9.46±0.57^ab	0.97±0.06^d
	36	4.42±0.18^c	0.85±0.05^ab	11.85±0.71^a	1.26±0.08^bc
	48	4.16±0.17^cd	0.90±0.05^a	11.88±0.71^a	1.33±0.08^b
	60	3.96±0.16^d	1.08±0.06^a	11.50±0.69^a	1.48±0.09^ab
Nokchea(green)	0	6.35±0.25^a	0.14±0.01^d	6.60±0.40^c	0.01±0.00^f
	12	6.30±0.25^a	0.16±0.01^cd	7.48±0.45^bc	0.32±0.02^e
	24	6.26±0.25^a	0.20±0.01^c	8.69±0.52^ab	0.52±0.03^de
	36	4.48±0.18^c	0.74±0.04^ab	10.98±0.66^a	1.14±0.07^c
	48	4.05±0.16^d	1.01±0.06^a	11.93±0.72^a	1.32±0.08^b
	60	4.00±0.16^d	1.04±0.06^a	11.35±0.68^a	1.60±0.10^a
Galchea(brown)	0	6.25±0.25^a	0.22±0.01^c	7.00±0.42^c	0.05±0.00^f
	12	6.23±0.25^a	0.22±0.01^c	7.00±0.42^c	0.71±0.04^d
	24	6.15±0.25^a	0.23±0.01^c	8.26±0.50^ab	0.82±0.05^d
	36	4.18±0.17^cd	0.72±0.04^ab	10.77±0.65^a	1.23±0.07^bc
	48	4.18±0.17^cd	0.88±0.05^a	11.89±0.71^a	1.47±0.09^ab
	60	4.12±0.16^cd	0.90±0.06^a	11.92±0.72^a	1.52±0.09^a
Dawon(black)	0	6.22±0.25^a	0.18±0.01^cd	7.43±0.45^bc	0.03±0.00^f
	12	6.10±0.24^a	0.18±0.01^cd	7.90±0.47^b	0.26±0.02^e
	24	5.52±0.22^b	0.52±0.03^b	10.41±0.62^ab	0.49±0.03^de
	36	4.44±0.18^c	0.70±0.04^ab	11.93±0.72^a	1.12±0.07^c
	48	4.30±0.17^c	0.85±0.05^ab	11.98±0.72^a	1.35±0.08^b
	60	4.02±0.16^d	1.03±0.06^a	11.93±0.72^a	1.69±0.10^a

¹⁾Data represented mean±SD of three replicates.
²⁾All values within a column with different superscript letters are significantly different from each other at p<0.05 by Duncan’s multiple range test.