Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Table 1

Change of pH, reducing sugar, and viable cells before and after fermentation.

Sample	pH		Reducing sugar (mg/mL)		Viable cell count (log CFU/mL)
	0 h	24 h	0 h	24 h	0 h	24 h
C2	5.98	5.13	0.68 ± 0.01	2.57 ± 0.13	<1.16 ± 0.53	7.78 ± 0.70
F1	5.79	4.92	1.12 ± 0.02	2.51 ± 0.12	6.50 ± 5.83	9.31 ± 0.85
F2	5.93	4.52	1.28 ± 0.03	2.47 ± 0.09	6.41 ± 5.62	9.25 ± 0.86
F3	5.78	5.04	1.12 ± 0.01	2.67 ± 0.09	6.30 ± 5.30	9.03 ± 0.81

superscripts within a column meant significant difference at < 0.05 by Fisher’s least significant difference test.