Table 5. Changes in the composition of parishin compounds during liquid fermentation of M. tricuspidata fruits with A. mellea

Compounds	Fermentation time (day)
	0	2	4	6	8	10	101)
Gastrodin	3,762.4±40.6d	3,509.6±30.2c	3,502.0±22.3c	3,441.3±23.3c	2,586.7±11.2b	1,658.7±24.4a	3,461.4±44.0c
4-HBA2)	135.2±1.2a	151.1±1.3a	147.1±1.0a	215.7±1.3b	460.9±6.2c	449.0±3.0c	131.2±3.1a
Parishin E	475.2±3.2d	395.3±6.3a	419.3±6.2b	443.2±7.1c	403.3±5.6a	427.2±4.7b	456.2±2.2c
Parishin B	1,243.7±11.1d	1,227.8±9.8d	1,161.8±7.7c	1,037.7±7.8b	940±5.6b	676.0±6.6a	1,283.7±10.1d
Parishin C	704.1±5.5c	655.2±3.4c	508.7±2.2b	69.0±1.2a	65.7±1.0a	56.0±0.7a	724.1±4.5c
Parishin A	799.7±4.5d	810.5±4.3d	721.6±2.3c	713.5±4.3c	622±2.1b	484.7±2.1a	810.7±3.2d
Total	7,120.6±92.3e	6,749.7±52.3d	6,460.8±51.4d	5,920.7±32.3c	5,078.8±30.3b	3,751.8±11.1a	7,006.6±98.9e

Fermentation for 10 day without inoculum of liquid spawn.
4-hydroxybenzyl alcohol.