Table 1 Chemical and physical properties of samples at different fermentation stages

pH

3.39 ± 0.01^a

3.40 ± 0.01^a

3.42 ± 0.03^a

3.35 ± 0.04^ab

3.25 ± 0.02^bc

Moisture (%)

56.78 ± 0.00^a

56.02 ± 0.00^a

57.25 ± 0.00^a

57.67 ± 0.01^a

58.58 ± 0.01^bc

Glucose (mg/g)

7.27 ± 1.14^a

19.68 ± 6.60^b

28.43 ± 0.81^c

17.17 ± 2.57^b

6.73 ± 1.15^a

Lactic acid (mg/g)

22.23 ± 0.76^a

20.59 ± 1.31^a

21.84 ± 1.27^a

27.15 ± 1.41^b

29.39 ± 1.12^b

Acetic acid (mg/g)

1.27 ± 0.03^a

1.20 ± 0.08^a

1.36 ± 0.11^a

1.68 ± 0.15^b

2.16 ± 0.06^c

Propanic acid (mg/g)

3.68 ± 0.06^a

3.41 ± 0.02^b

3.61 ± 0.12^ab

3.56 ± 0.11^ab

4.51 ± 0.22^c

Ethanol (mg/g)

0.28 ± 0.16^a

0.54 ± 0.23^a

2.00 ± 0.68^ab

3.84 ± 1.38^b

5.80 ± 0.17^bc

Ethyl acetate (ug/g)

56.9 ± 2.42^a

59.5 ± 3.74^ab

70.7 ± 4.10^b

79.7 ± 9.37^b

92.1 ± 1.66^b

Ethyl caproate (ug/g)

Ethyl lactate (ug/g)

441.6 ± 32.96^a

358.6 ± 18.37^a

400.9 ± 28.31^a

41.72 ± 69.04^a

481.8 ± 39.85^a