Table 2. Characteristics of cabbage fermented with Bacillus amyloliquefaciens S2

Units (g/L)	Before fermentation	Fermentation
Glucose	12.94±1.651)a2)	0.14±0.01b
Xylose	ND3)	3.14±0.76
Fructose	21.13±3.59	ND
Glycerol	0.30±0.43	ND
Acetate	0.67±0.10	2.00±0.70
Ethanol	ND	0.90±0.07

All values are mean±SD (n=3).
Different superscript letters (^a,b) in the same row indicate significant differences (p<0.05).
ND, not detected.