Table 2.
Contents of phenloic acid and flavonoids during fermentation of Cudrania tricuspidata fruits by using B. licheniformis SCDB 1234. (unit; μg/g)

Compounds	0 day	1 day	2 day	3 day	4 day	5 day	6 day	7 day
Protocatechuic	45.22	47.40	51.22	88.27	96.44	76.23	67.77	37.16
Chlorogenic	162.10	93.96	76.04	126.49	135.68	158.10	170.99	133.16
Isovanillic	61.78	-	-	-	-	-	-	-
Ferulic	48.22	24.43	41.20	44.32	59.88	47.66	42.81	35.20
Taxifolin	84.02	97.17	100.20	111.21	113.90	133.30	150.30	125.94
Quercetin	88.47	93.89	120.25	165.25	180.33	198.84	208.61	153.20
Kaempferol	23.20	40.25	66.32	127.06	167.49	178.39	188.31	165.51
Total	489.81	357.85	390.91	538.54	590.23	619.13	646.48	491.66