Table 3. Changes of pH, acidity and LAB proliferation during the fermentation of antler velvet extract

Strain ID	pH1)			Total acidity1) (%)			Log CFU/mL2)
	1d	2d	3d	1d	2d	3d	1d	2d	3d
LFR20-001	4.50	4.09	3.99	0.45	0.54	0.63	7.31 ± 0.05	7.30 ± 0.07	7.17 ± 0.05
LFR20-002	5.33	3.52	3.46	0.32	1.01	1.13	5.12 ± 0.05	8.91 ± 0.12	8.58 ± 0.34
LFR20-003	4.14	3.78	3.60	0.60	0.77	0.99	8.26 ± 0.24	7.92 ± 0.08	8.30 ± 0.30
LFR20-004	4.14	3.75	3.60	0.52	0.76	0.99	8.36 ± 0.32	8.43 ± 0.38	7.90 ± 0.07
LFR20-005	5.31	3.58	3.44	0.28	0.92	1.22	6.32 ± 0.28	9.12 ± 0.05	8.30 ± 0.00
LFR20-006	4.19	4.03	4.01	0.60	0.81	0.63	7.71 ± 0.04	6.96 ± 0.16	3.47 ± 0.12
LFR20-007	4.82	3.75	3.41	0.36	0.85	0.99	8.46 ± 0.41	9.08 ± 0.11	8.59 ± 0.11
LFR20-008	4.09	3.76	3.62	0.69	0.87	0.99	8.39 ± 0.36	8.42 ± 0.10	7.83 ± 0.06
LFR20-009	4.13	3.56	3.56	0.72	1.13	1.26	8.84 ± 0.18	9.08 ± 0.04	8.79 ± 0.10
MR1	3.77	3.42	3.57	0.72	1.15	1.08	8.94 ± 0.21	8.59 ± 0.11	5.63 ± 0.04
MR4	3.77	3.43	3.41	0.74	1.13	1.04	9.17 ± 0.10	8.72 ± 0.12	5.66 ± 0.07
MR5	3.67	3.51	3.48	0.82	1.10	1.01	8.93 ± 0.08	8.46 ± 0.15	5.22 ± 0.14
MR14	3.66	3.50	3.48	0.91	1.10	1.26	9.08 ± 0.07	8.66 ± 0.39	5.05 ± 0.25
MR19	3.66	3.47	3.48	0.86	1.04	1.22	9.12 ± 0.15	8.43 ± 0.23	5.48 ± 0.07
MR43	3.42	3.35	3.23	0.81	0.95	1.08	8.78 ± 0.26	8.26 ± 0.24	7.11 ± 0.03
MR45	3.42	3.30	3.27	0.86	0.81	1.06	8.76 ± 0.15	8.30 ± 0.30	8.00 ± 0.17
MR50	3.40	3.30	3.25	0.81	1.04	1.13	8.74 ± 0.24	8.36 ± 0.10	7.01 ± 0.15

pH and total acidity were measured continuously over 1, 2, and 3 days for independent samples fermented with each strain, and are presented as average values.
The probiotic water was measured three times per 1 mL of fermented product over 1, 2, and 3 days and presented as a log value.