Table 2. Proximate composition (%) of grain drink powders prepared with purple sweet potato powder fermented by Leuconostoc inhae and Weissella koreensis

		Moisture	Crude protein	Crude lipid	Crude ash	Carbohydrate
Leuconostoc inhae	Con¹⁾	6.33±0.08^2)a3)	15.44±0.13^a	6.34±0.32^a	2.13±0.00^d	69.75±0.36^e
	G1	6.34±0.01^a	13.40±0.23^b	5.51±0.06^b	2.14±0.00^cd	72.61±0.17^d
	G2	6.30±0.04^a	11.46±0.19^c	4.52±0.05^c	2.15±0.01^c	75.58±0.12^c
	G3	6.25±0.04^a	9.36±0.07^d	3.48±0.04^d	2.16±0.00^b	78.75±0.10^b
	G4	6.06±0.05^b	7.52±0.28^e	2.47±0.07^e	2.20±0.01^a	81.76±0.37^a
Weissella koreensis	Con	6.03±0.03^ab	15.51±0.28^a	6.27±0.40^a	2.07±0.01^e	70.13±0.69^e
	G1	6.08±0.03^a	13.29±0.10^b	5.18±0.21^a	2.09±0.01^d	73.36±0.21^d
	G2	6.04±0.04^ab	11.45±0.17^c	3.36±1.74^b	2.14±0.01^b	77.01±1.90^c
	G3	5.98±0.04^b	9.07±0.44^d	3.41±0.14^b	2.12±0.01^c	79.42±0.30^b
	G4	5.99±0.01^b	7.41±0.13^e	2.52±0.87^b	2.17±0.01^a	81.91±0.91^a

Con, grain drink with 0% lactic acid bacteria-fermented purple sweet potato powder; G1, grain drink with 10% lactic acid bacteria-fermented purple sweet potato powder; G2, grain drink with 20% lactic acid bacteria-fermented purple sweet potato powder; G3, grain drink with 30% lactic acid bacteria-fermented purple sweet potato powder; G4, grain drink with 40% lactic acid bacteria-fermented purple sweet potato powder.
All values are mean±SD (n=3).
Diffierent superscript letters (^a-e) within the same column indicate significant differences by Duncan’s multiple range test (p<0.05).