Table 1. Changes in pH, soluble solid and free sugar during liquid fermentation of M. tricuspidata fruits with A. mellea

	Fermentation time (day)
	0	2	4	6	8	10	101)
pH	5.1±0.1c	5.1±0.1c	4.9±0.1b	4.6±0.1a	4.7±0.1a	4.8±0.1b	5.1±0.1c
°Brix	4.2±0.1e	4.1±0.1d	4.0±0.1d	3.5±0.1c	3.1±0.1b	2.5±0.1a	4.0±0.1d
Fructose	89.2±5.1b	117.7±11.2f	108.4±8.1e	96.1±6.5c	94.3±5.7c	70.1±4.6a	98.6±7.3d
Glucose	105.2±6.3d	113.9±10.8e	102.1±9.9d	98.1±3.6c	84.2±4.7b	73.1±5.5a	116.5±3.2e

Fermentation for 10 day without inoculum of liquid spawn.