Table 4. Changes in the composition of phenolic compounds during liquid fermentation of M. tricuspidata fruits with A. mellea

Compounds	Fermentation time (day)
Compounds	0	2	4	6	8	10	10¹⁾
Protocatechuic acid	414.3±19.3^d	308.4±20.9^b	305.5±12.3^b	312.6±14.3^b	321.0±12.4^c	294.9±13.2^a	416.0±12.1^d
p-Hydroxybenzoic acid	18.4±1.2^a	79.5±3.3^e	78.6±3.4^e	53.7±2.3^d	40±1.2^c	23.8±3.2^b	18.5±1.2^a
Chlorogenic acid	1,165.1±22.3^c	281.4±11.1^b	179.7±13.2^a	172.7±9^a	164±9.3^a	157±8.1^a	1,147.4±19.8^c
Caffeic acid	25.2±0.2^a	55.9±0.9^b	86±0.8^d	84.6±0.7^d	86.5±0.6^d	74.8±0.5^c	25.3±0.4^a
Quercetin	49.1±0.2^b	49.8±0.3^b	75±0.4^d	55.5±0.7^c	47.6±0.8^b	38.8±0.4^a	50.5±0.3^b
Total	1,673.1±21.9^d	775.7±15.1^c	721.6±14.3^c	676.4±13.4^b	656.5±15.4^b	587.7±12.3^a	1,653.5±19.5^d

Fermentation for 10 day without inoculum of liquid spawn.