Table 1.
Phenloic acid and flavonoid contents of fermented Cudrania tricuspidata fruits. (unit; μg/g)

Compounds	Control	Koji	BS 191)	BL SCDB 12342)	4833)	482	474	473	444	478
Protocatechuic	-	487.53	50.15	300.35	-	131.49	284.53	263.13	188.83	32.55
Chlorogenic	-	-	-	-	207.08	365.82	248.46	272.97	248.09	212.25
Caffeic	171.10	-	-	-	-	-	-	-	-	-
Rutin	189.98	57.96	-	-	-	-	-	-	-	-
Ferulic	-	-	-	6.03	-	-	-	-	5.95	-
Taxifolin	33.36	-	-	-	-	-	-	-	-	-
t-m-Coumaric	-	-	-	-	-	-	19.73	0.61	0.61
Myricetin	-	-	-	-	34.66	40.57	52.74	-	-	42.71
Salycilic	36.80	-	-	-	-	-	-	-	-	-
t-Cinnamic	2.84	13.60	-	7.85	-	-	-	-	-	-
Kaempferol	9.54	81.77	57.89	217.04	102.00	71.20	62.93	91.19	109.36	64.80

BS 19, Bacillus subtilis 19;
BL SCDB 1234, Bacillus licheniformis SCDB 1234;
483, 482, 474, 473, 444 & 478, kinds of lactic acid bacteria