. 2012 Oct 17;51(11):2977–2989. doi: 10.1007/s13197-012-0869-7

Table 3.

Changes in sugar content during fermentation

Fermentation temperature (°C)	Day	Sugar concentration (g/100 g)
Fermentation temperature (°C)	Day	Fructose	Glucose	Sucrose	Maltose
15 ± 1	0	1.60 ± 0.04^e	2.21 ± 0.08^b	12.58 ± 0.33^ab	0.51 ± 0.01^bc
	1	1.85 ± 0.04^cde	2.40 ± 0.20^ab	13.76 ± 1.14^a	0.69 ± 0.30^ab
	2	1.70 ± 0.03^de	2.26 ± 0.15^b	12.34 ± 0.54^ab	0.45 ± 0.00^bc
	3	1.93 ± 0.09^bcd	2.43 ± 0.09^ab	12.68 ± 0.84^ab	0.44 ± 0.02^bc
	4	1.99 ± 0.04^bc	2.55 ± 0.11^ab	12.37 ± 0.54^ab	0.91 ± 0.11^a
	6	2.16 ± 0.21^ab	2.49 ± 0.07^ab	12.35 ± 0.07^ab	0.32 ± 0.01^c
	10	2.32 ± 0.16^a	2.67 ± 0.12^a	11.38 ± 0.12^b	0.23 ± 0.05^c
27 ± 1	0	1.60 ± 0.04^c	2.21 ± 0.08^d	12.58 ± 0.33^a	0.51 ± 0.01^d
	1	2.18 ± 0.10^c	2.42 ± 0.06^d	11.44 ± 0.29^a	0.32 ± 0.03^e
	2	4.65 ± 0.04^a	3.07 ± 0.03^d	2.81 ± 0.07^b	0.80 ± 0.04^c
	3	5.20 ± 0.57^a	4.74 ± 0.46^c	1.18 ± 0.72^c	1.04 ± 0.12^ab
	4	5.04 ± 0.33^a	5.57 ± 0.35^bc	0.59 ± 0.08^c	1.09 ± 0.03^a
	6	4.43 ± 0.30^a	6.25 ± 0.50^ab	0.52 ± 0.13^c	0.84 ± 0.02^c
	10	3.47 ± 0.33^b	6.67 ± 0.51^a	0.54 ± 0.33^c	0.91 ± 0.07^bc
40 ± 1	0	1.60 ± 0.04^e	2.21 ± 0.08^e	12.58 ± 0.33^a	0.51 ± 0.01^a
	1	2.14 ± 0.17^de	2.80 ± 0.22^e	12.06 ± 1.03^ab	0.47 ± 0.04^a
	2	2.57 ± 0.07^d	3.71 ± 0.32^d	10.28 ± 0.29^bc	0.40 ± 0.01^ab
	3	3.16 ± 0.07^c	4.53 ± 0.28^cd	9.35 ± 0.76^cd	0.43 ± 0.25^ab
	4	3.43 ± 0.08^c	5.03 ± 0.16^bc	8.88 ± 0.07^dde	0.26 ± 0.02^ab
	6	4.05 ± 0.16^b	5.71 ± 0.12^b	7.82 ± 0.50^de	0.23 ± 0.03^ab
	10	5.08 ± 0.44^a	7.06 ± 0.62^a	6.73 ± 1.62^e	0.18 ± 0.06^b

Each value in the table represents the mean ± standard deviation from three replications. Means within each column of each individual temperature with different superscripts are significantly different (p<0.05)