Table 3 Sensory evaluation value of soy curd fermented by lactic acid bacteria

Item	Sensory score
	A	B	C
	Colour/appearance	5.27±1.35	4.45±1.51	6.00±2.00
Beany flavor	5.09±1.87	5.00±1.73	3.64±1.96
Sour taste	5.55±1.63	7.00±1.79	2.09±1.51
Texture	5.55±1.97	5.09±2.30	5.91±1.97
Overall acceptability	4.00±1.61	3.18±1.94	6.45±1.57

A: soy curd by L. sakei strain No. 383
B: soy curd by Leu. Mesenteroides strain No. 4395
C: soy curd by P. inopinatus Y2
Means±SD (n=11).