Table 4 ABTS radical scavenging activities of 80% ethanol extract of the turmeric fermented by eight isolates from kimchi

Isolates from kimchi	Fermentation periods (day, mg VCE/mL)
	0	2	5	7
	YMT1) (not inoculated)	4.83±0.032)	4.70±0.10	4.33±0.00	4.31±0.10
Lactococcus lactis KCTC 2013	5.41±0.16	5.32±0.26	5.19±0.06	4.69±0.11
GOT SY #1 1-2	5.68±0.12	5.79±0.16	5.74±0.06	4.81±0.19
GOT SY #5 1-2	5.80±0.13	5.44±0.05	5.27±0.05	5.86±0.09
CGK KT #3 2-1	6.31±0.32	5.27±0.06	5.36±0.09	5.41±0.22
CGK KT #5 1-9	6.02±0.40	5.43±0.07	5.50±0.03	5.61±0.10
YRK KT #3 1-2	4.94±0.09	5.48±0.06	5.03±0.07	4.85±0.01
YRK KT #3 1-3	4.99±0.00	5.55±0.21	5.12±0.06	4.83±0.05
CCK KT #3 1-2	5.43±0.07	5.41±0.06	5.64±0.21	4.94±0.11
CCK KT #5 1-2	5.33±0.07	5.81±0.04	5.01±0.05	4.89±0.10

¹⁾ YMT; 5% yeast extract, 1% maltodextrin, 5% turmeric
²⁾ Mean±SD, replicated in three times