Table 1. Changes in polyphenol content of non-alcoholic
Makgeolli
fermented by
L. plantarum
EJ2014
Fermentation time (days)
0
1
3
5
7
Polyphenol content
(μg/mL)
1,031.19
±42.67
1)
c
2)
1,004.77
±38.89
c
1,000.77
±67.75
c
1,192.56
±44.90
b
1,478.98
±56.50
a
1)
Each value is a mean±SD (n=3).
2)
Different letters in the same condition mean significant difference by Duncan’s multiple range test (p<0.05).