Table 2. Effect of MSG concentration on co-fermentation by Leuc. citreum and L. plantarum

MSG content (%)	Co-fermentationtime (days)	pH	Acidity (%)	Viable bacterial count(log CFU/mL)
MSG content (%)	Co-fermentationtime (days)	pH	Acidity (%)	Leuc. citreum	L. plantarum
3	0	5.94±0.03¹⁾^d2)	0.34±0.01^a	5.14±0.03^a	4.89±0.02^a
	1	4.39±0.02^b	1.19±0.01^c	8.75±0.02^d	9.43±0.02^c
	3	4.36±0.01^a	1.39±0.03^d	8.47±0.01^c	8.62±0.01^b
	5	4.52±0.03^c	1.06±0.02^b	6.32±0.01^b	8.60±0.04^b
5	0	6.11±0.02^d	0.30±0.02^a	5.14±0.03^a	4.89±0.02^a
	1	4.52±0.01^a	1.39±0.01^d	9.05±0.01^d	9.13±0.02^d
	3	4.57±0.02^b	1.32±0.01^c	8.38±0.02^c	8.74±0.02^c
	5	4.84±0.04^c	0.86±0.03^b	6.58±0.01^b	8.67±0.03^b

Values are mean±SD (n=3).
Different letters indicate significant difference at p<0.05 by Duncan’s multiple range test.