Figure 1.

Changes in pH of vegetable yoghurts with different ratios of mungbean and soybean milk during fermentation. 0 h, 8 h, and 16 h represent the fermentation times. M0, 25, 50, 75, and 100 represent the mungbean milk content (%), and M0S represents soybean milk 100% (mungbean milk 0%) with sucrose added. Letters indicate statistically significant differences in pH value using Duncan’s multiple test (p < 0.05). Error bars indicate the standard deviation. Uppercase letters indicate significant differences in pH depending on the fermentation time in each sample, and lowercase letters indicate significant differences in pH depending on the mixing ratio in each fermentation time.