Table 1. Changes in pH according to lactic acid bacteria types and fermentation time of Cucumis melo L. var. makuwa juice

	0 h	24 h	48 h	72 h
CLM¹⁾	5.26±0.00^d	3.82±0.01^a	4.06±0.00^b	4.08±0.01^c
CLP²⁾	5.28±0.01^c	4.90±0.01^b	3.70±0.01^a	3.70±0.00^a
CLK³⁾	5.28±0.01^d	4.28±0.01^c	3.83±0.00^b	3.74±0.00^a

Results are expressed as the means±SD, pH. In each sample, a-d superscripts are significantly different at p<0.05 by Duncan’s multiple range test.
CLK: Cucumis melo L. var. makuwa Leuconostoc mesenteroides.
CLP: Cucumis melo L. var. makuwa Lactobacillus plantarun.
CLK: Cucumis melo L. var. makuwa Lactobacillus kefiranofaciens.