Table 3. Changes in physicochemical properties of fermented starter from banana extract during 4 days of fermentation

Component	Time (day)
Component	1	2	3	4
°Brix	3.76±0.06¹⁾^d2)	6.87±0.06^c	7.37±0.06^b	7.97±0.06^a
Alcohol (%)	1.20±0.00^d	21.00±0.00^c	22.83±0.29^b	24.33±0.29^a
pH	5.19±0.02^a	5.07±0.01^b	4.92±0.01^c	4.70±0.01^d
TTA (%)	0.10±0.00^b	0.17±0.06^a	0.20±0.00^a	0.20±0.00^a

Each value represents the mean±SD of three determinations (n=3).
Mean with different superscripts in the same row (^a-d) are significantly different at p<0.05 by Duncan’s multiple range test.