Table 2
Changes of pH, reducing sugar and lactic acid bacteria in BHI prepared with hot water extracts of Welsh onion root during incubation for 24 h at 37℃

	Time (h)	Control1)	WR50	WR100
pH	0	7.36±0.002)cB3)	7.30±0.01cA	7.30±0.00cA
	12	6.87±0.02bC	6.71±0.09bB	6.31±0.01bA
	24	5.88±0.02aC	5.10±0.01aB	4.92±0.05aA
Reducing sugar contents (mg/g)	0	8.57±0.18cA	9.12±0.09cA	9.77±0.62cB
	12	1.95±0.05bA	2.10±0.04bB	2.20±0.01bC
	24	0.54±0.06aA	0.52±0.02aA	0.51±0.07aA
Lactic acid bacteria (log No. CFU/mL)	0	4.97±0.02aA	4.91±0.10aA	4.93±0.09aA
	12	5.31±0.28bA	5.8 ±0.06bB	6.61±0.01bC
	24	6.72±0.02cA	7.41±0.07cB	7.96±0.06cC

Control, BHI prepared with distilled water; WR50, 50% hot water extract of Welsh onion root; WR100, 100% hot water extract of Welsh onion root.
Value are means±SD (n=3).
Means within each column (a-c) and each row (A-C) with no common superscripts are significantly different (p<0.05).