Table 3. Changes of physiochemical properties during fermentation of MV¹⁾

	Name	Fermentation time (day)
		0	3	6	9
pH	Control2)	3.59±0.013)A4)	3.60±0.04A	3.58±0.01A	3.60±0.01A
	Sample	3.80±0.01A	3.22±0.16B**5)	3.04±0.01C***	2.98±0.02D***
Total acidity (%)	Control	0.39±0.01A	0.40±0.02A	0.40±0.00A	0.40±0.01A
	Sample	0.78±0.01D	2.53±0.01C***	4.04±0.08B***	4.70±0.12A***
Viable cell count (Log CFU/mL)	Control	-	-	-	-
	Sample	6.06±0.08C	7.23±0.11B	7.79±0.12A	7.71±0.13A

Mulberry vinegar through yeast and acetic acid bacteria fermentation.
Control does not inoculated the strain (mulberry juice).
Values are mean±SD (n=3).
Different capital letters (A, B, C, D) in the same row indicate a significant difference according to Duncan’s multiple test (p<0.05).
Significant differences were compared with the control at ^*p<0.05, ^**p<0.01 and ^***p<0.001 in the same row by Levene’s t-test.