Table 3. Changes in pH of shiitake mushroom substrate (SMS) during the fermentation period
| Day | pH |
| CG1) | L | M | H |
| 0 | 4.11±0.062)aA3) | 4.13±0.07aABC | 4.14±0.13aA | 4.23±0.04aA |
| 3 | 4.05±0.03aA | 3.97±0.07aC | 4.01±0.09aA | 4.03±0.03aC |
| 7 | 4.04±0.26aA | 4.27±0.16aA | 3.99±0.13aA | 4.10±0.08aBC |
| 14 | 4.15±0.06abA | 4.23±0.05aAB | 4.06±0.02bA | 4.15±0.09abAB |
| 21 | 4.08±0.07aA | 4.08±0.02aBC | 4.05±0.18aA | 4.11±0.04aBC |
CG, control group; L, low, FB-5 0.001% inoculation; M, mild, FB-5 0.1% inoculation; H, high, FB-5 10% inoculation.
All values are mean±SD (n=3).
Different letters lowercase (a,b) for dates, uppercase (A-C) for samples indicate significant differences (p<0.05) by Duncan’s multiple range test.