Table 2. Changes in of physicochemical characteristics during makjang fermentation

Groups	Items	Fermentation periods (day)	The makjang samples manufactured using single or mixed starters¹⁾
Groups	Items	Fermentation periods (day)	Control	S1	S2	S3	M
Outdoors	Moisture (%)	0	52.23±0.29^2)aA3)	51.63±0.06^abA	51.40±0.16^bA	51.59±0.11^bA	51.69±0.01^bA
		30	46.80±0.73^aB	44.76±0.71^abB	43.45±1.53^bB	44.20±1.12^abC	43.41±0.97^bC
		60	45.61±0.06^bC	43.72±0.12^dB	44.87±0.20^cB	46.77±0.05^aB	46.15±0.59^abB
		90	45.09±0.20^abC	44.77±0.16^bB	44.78±0.38^bB	45.36±0.77^abBC	46.00±0.40^aB
	Salinity (%)	0	12.16±0.06^dD	12.34±0.06^cdD	12.46±0.02^bcD	12.67±0.13^aC	12.53±0.03^abD
		30	13.54±0.05^bcC	13.92±0.26^aC	13.81±0.10^abC	14.00±0.03^aB	13.40±0.02^cC
		60	15.61±0.01^bA	18.33±0.10^aA	14.65±0.16^cB	14.77±0.25^cA	15.76±0.02^bA
		90	14.53±0.04^cB	15.18±0.12^abB	15.47±0.18^aA	14.77±0.31^bcA	14.04±0.07^dB
	pH	0	5.84±0.01^cA	5.86±0.01^abA	5.86±0.00^aA	5.85±0.01^bcA	5.85±0.00^abA
		30	5.68±0.01^aC	5.69±0.01^aB	5.69±0.01^aC	5.66±0.01^bB	5.69±0.01^aC
		60	5.76±0.00^aB	5.66±0.01^cB	5.71±0.01^bB	5.65±0.01^cB	5.70±0.00^bB
		90	5.50±0.01^bD	5.46±0.01^eC	5.50±0.00^cD	5.59±0.01^aC	5.47±0.00^dD
	Acidity (%)	0	0.70±0.01^dC	0.88±0.01^aD	0.81±0.01^bC	0.77±0.01^cD	0.65±0.01^eD
		30	1.54±0.01^bB	1.43±0.01^cC	1.42±0.01^cdB	1.65±0.02^aB	1.39±0.01^dC
		60	1.53±0.01^bB	1.72±0.01^aB	1.49±0.00^cB	1.49±0.01^cC	1.56±0.02^bB
		90	1.73±0.03^abA	1.77±0.01^aA	1.67±0.06^bA	1.69±0.00^abA	1.71±0.00^abA
	Reducing sugar (%)	0	5.47±0.04^cD	5.72±0.15^aD	5.33±0.02^dD	5.64±0.04^bD	5.63±0.07^bD
		30	15.55±0.84^bA	14.56±0.24^dB	14.66±0.41^cdB	16.39±0.30^aA	14.88±0.14^cB
		60	14.44±0.74^cB	16.27±1.10^aA	15.17±0.99^bA	14.2±0.78^cB	15.32±0.11^bA
		90	8.43±0.05^aC	8.27±0.18^cC	8.36±0.11^bC	7.28±0.14^dC	8.22±0.07^cC
	Amino-type nitrogen (mg%)	0	149.40±2.98^abC	122.75±0.99^dC	133.27±0.00^cD	148.00±2.98^bD	155.01±2.98^aD
		30	343.69±3.97^cB	352.10±1.98^bB	349.30±3.97^bcC	331.76±2.98^dC	364.03±0.99^aC
		60	485.37±1.98^bA	476.95±0.00^cA	502.90±2.98^aA	455.91±0.00^dB	458.72±1.98^dB
		90	483.97±5.95^aA	472.74±15.87^aA	483.26±10.91^aB	474.85±12.90^aA	484.67±0.99^aA
Indoors	Moisture (%)	0	52.23±0.29^aA	51.63±0.06^bA	51.40±0.16^bA	51.59±0.11^bA	51.69±0.01^bA
		30	45.09±2.13^bB	48.15±1.63^abB	49.18±1.25^aB	46.42±0.59^abB	49.48±0.76^aB
		60	38.82±0.26^aC	33.65±0.48^bD	38.83±0.43^aC	38.27±0.36^aC	38.57±0.04^aC
		90	40.01±0.26^aC	38.62±0.24^bC	38.76±0.19^bC	37.39±0.60^cC	39.37±0.58^abC
	Salinity (%)	0	12.16±0.06^dD	12.34±0.06^cdD	12.46±0.02^bcD	12.67±0.13^aD	12.53±0.03^abD
		30	14.96±0.39^aC	15.27±0.05^aC	15.36±0.04^aC	15.44±0.12^aC	15.03±0.07^aC
		60	19.26±0.17^abA	18.60±0.16^cA	18.37±0.43^cA	19.48±0.00^aA	18.73±0.06b^cA
		90	16.08±0.21^cB	17.13±0.43^aB	16.30±0.07^bcB	16.78±0.05^abB	16.60±0.02^abcB
	pH	0	5.84±0.01^cA	5.86±0.01^abA	5.86±0.00^aA	5.85±0.01^bcA	5.85±0.00^abA
		30	5.68±0.01^aB	5.66±0.01^aB	5.67±0.01^aB	5.67±0.00^aB	5.66±0.00^aB
		60	5.50±0.00^cC	5.49±0.01^dC	5.53±0.00^bC	5.50±0.00^cC	5.58±0.00^aC
		90	5.28±0.00^bcD	5.29±0.01^bD	5.38±0.01^aD	5.27±0.01^cD	5.38±0.01^aD
	Acidity (%)	0	0.70±0.01^dD	0.88±0.01^aD	0.81±0.01^bD	0.77±0.01^cD	0.65±0.01^eD
		30	1.66±0.01^bC	1.67±0.00^bC	1.74±0.02^aC	1.60±0.01^cC	1.50±0.01^dC
		60	1.90±0.02^bB	1.93±0.01^abB	1.83±0.00^cB	1.94±0.00^aB	1.76±0.01^dB
		90	2.07±0.03^cA	2.25±0.10^abA	2.20±0.04^bcA	2.37±0.06^aA	2.12±0.03^bcA
	Reducing sugar (%)	0	5.47±0.04^cD	5.72±0.15^aD	5.33±0.02^dD	5.64±0.04^bD	5.63±0.07^bD
		30	14.68±0.52^cA	16.25±0.73^aA	14.99±0.08^bA	13.66±0.00^dA	13.03±0.14^eA
		60	14.03±0.57^bB	15.18±0.35^aB	10.49±0.35^cB	9.78±0.60^dB	9.87±0.35^dB
		90	7.39±0.11^aC	7.02±0.21^bC	6.70±0.05^cC	6.33±0.14^dC	6.02±0.00^eC
	Amino-type nitrogen (mg%)	0	149.40±2.98^abC	122.75±0.99^dC	133.27±0.00^cC	148.00±2.98^bD	155.01±2.98^aD
		30	469.94±0.00^eB	542.18±2.98^bB	572.34±0.00^aB	530.26±0.00^cC	512.72±4.96^dC
		60	582.16±13.89^bA	580.06±0.99^bA	617.93±2.98^aA	602.50±8.93^abB	615.83±19.84^aB
		90	582.16±5.95^cA	579.36±23.81^cA	589.18±13.89^cB	625.65±11.90^bA	668.43±0.99^aA

Control, no starter during the manufacture of makjang ; S1, manufactured using only B. velezensis NY12-2; S2, manufactured using only D. hansenii D5-P5; S3, manufactured using only E. faecium N78-11; M, manufactured using all of S1, S2, and S3 strains.
All values are mean±SD and the outdoors and indoors groups were compared using Duncan’s multiple range test.
^A-DValues with different capital letters within a column are significantly different by Duncan’s multiple range test (p<0.05).
^a-eValues with different small letters within a row are significantly different by Duncan’s multiple range test (p<0.05).