Table 1. Physicochemical properties during cold storage and yeast fermentation of spirulina

Time (days)		pH	Acidity (%)	Reducing sugar (%)	β-Glucan(mg/g)	Protein (μg/mL)	Viable cell count (yeast) (CFU/mL)×10⁶
Yeast fermentation	0	6.92±0.01^a¹⁾	0.26±0.02^e	4.97±0.02^a	0.04±0.02^a	242.98±2.54^c	3.24±2.61^c
	1	6.22±0.01^b	0.38±0.01^d	1.72±0.01^b	2.01±0.06^b	250.76±3.12^c	121±8.24^b
	2	6.09±0.02^e	0.51±0.01^a	0.68±0.03^f	4.75±0.14^c	423.98±3.65^b	53.3±8.66^a
Cold storage	1	6.09±0.02^e	0.52±0.01^a	0.88±0.02^e	5.12±0.08^d	453.65±4.41^a	21.3±3.24^b
	3	6.13±0.01^d	0.47±0.01^b	1.39±0.01^d	6.21±0.09^e	459.43±3.42^a	7.41±5.21^c
	5	6.16±0.01^c	0.41±0.02^c	1.53±0.02^c	8.53±0.12^f	464.09±2.51^a	4.39±4.21^c

¹⁾Values with different letters in the same row significantly different (analyzed using ANOVA and Duncan’s multiple range test: p<0.05, a>b>c>d>e>f).