Table 3. Phycocyanin content extracted from spirulina during yeast fermentation and cold storage

Time (day)		C-PC (mg/g)	APC (mg/g)	PE (mg/g)
Yeast fermentation	0	0.078±0.003^f¹⁾	0.055±0.003^e	0.150±0.001^f
	1	0.096±0.002^e	0.098±0.004^d	0.161±0.002^e
	2	0.121±0.003^d	0.096±0.003^d	0.169±0.002^d
Cold storage	1	0.126±0.001^c	0.104±0.004^c	0.175±0.003^c
	3	0.135±0.002^b	0.116±0.003^b	0.182±0.004^b
	5	0.144±0.001^a	0.126±0.002^a	0.192±0.003^a

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