Table 1 Acidity values of soy curd fermented by lactic acid bacteria

Strain	Acidity	Strain	Acidity
A1	1.016±0.040	S2	0.844±0.023
A5	0.868±0.010	T8	0.892±0.008
C7	1.000±0.016	V2	1.215±0.020
C8	0.663±0.022	V5	1.274±0.030
F6	0.551±0.007	V9	0.675±0.024
G1	0.859±0.011	V10	1.274±0.043
H3	0.764±0.013	X1	1.344±0.002
J4	0.887±0.006	X10	0.653±0.004
L4	0.767±0.020	Y1	1.037±0.014
R6	0.915±0.028	Y2	0.517±0.008

Each value is Mean±SD (n=3).