Table 2. Live cell counts and physicochemical properties of fermented product by lactic acid bacteria in industrial medium with ramie extract with different fermentation period

Content		Strain¹⁾	Fermentation time (day)
Content		Strain¹⁾	0	2	4	6
Live cell counts(log CFU/mL)		JBLAB0101	5.08±0.01^2)b3)	8.38±0.38^c	8.75±0.17^c	3.34±0.12^a
Live cell counts(log CFU/mL)		LGG	5.02±0.04^b	8.49±0.06^c	8.85±0.19^d	4.64±0.08^a
Physicochemical properties	pH	JBLAB0101	6.66±0.01^c	3.82±0.01^b	3.74±0.01^a	3.71±0.01^a
	pH	LGG	6.58±0.01^c	3.89±0.03^b	3.79±0.01^a	3.78±0.01^a
	Total acidity(%)	JBLAB0101	0.39±0.01^a	2.16±0.02^b	2.19±0.00^bc	2.24±0.02^c
	Total acidity(%)	LGG	0.40±0.01^a	1.80±0.02^b	2.07±0.02^c	2.08±0.00^c

JBLAB0101, L. platarum JBLAB0101; LGG, L. rhamnosus GG.
Values are mean±SD (n=3).
Different small letters (^a-c) in the same row indicate a significant difference according to Duncan’s multiple test (p<0.05).