Table 2. Changes in free sugar of kimchi with various conditions during fermentation at 10°C
(%)

Free sugar	Fructose		Glucose		Mannitol
Fermentation time (day)	0	10	0	10	0	10
Con1)	1.60±0.082)	0.03±0.06	1.66±0.07	0.05±0.05	0.01±0.01	0.84±0.08
LC A	1.50±0.09	0.00±0.05	1.60±0.03	0.00±0.00	0.00±0.00	1.08±0.06
LM B	1.58±0.04	0.08±0.02	1.82±0.07	0.06±0.04	0.04±0.04	1.16±0.05
LC A+LM B	1.20±0.03	0.02±0.02	1.90±0.01	0.00±0.01	0.04±0.05	1.58±0.02
LC A+LM D	1.58±0.03	0.04±0.03	1.76±0.02	0.02±0.02	0.01±0.02	1.82±0.02

Con, no starter application; LC A, L. citreum A; LM B, L. mesenteroides B; LC A+LM B, L. citreum A+L. mesenteroides B; LC A+LM D, L. citreum A+L. mesenteroides D.
All values are mean±SD.