Table 1. Changes in lactic acid bacteria (LAB), pH, soluble solids content (°Brix) and titratable acidity (TA) of fermented onion juice during 72 h fermentation

Time (h)	LAB (log CFU/mL)	pH	TA (%)	Soluble solids content (°Brix)
0	5.51±0.07^1)c2)	5.11±0.01^a	0.14±0.00^d	7.87±0.06^a
24	8.95±0.09^a	3.67±0.00^b	0.48±0.01^c	7.64±0.06^b
48	8.91±0.08^a	3.40±0.01^c	0.81±0.01^b	7.43±0.06^c
72	8.76±0.07^b	3.27±0.00^d	0.95±0.00^a	7.37±0.06^c

All values are presented as mean±SD (n=3).
Different superscript letters in the same column indicate significant difference (Duncan’s multiple range test, p<0.05).