Table 2

S.no.	Microbiological properties	Sample type	Time (hours)
S.no.	Microbiological properties	Sample type	0	24	48
1	Total bacterial count	A*	0.386**^a	1.593b***	1.482^c
		B	1.742^a	1.624^b	1.55^c
		C	0.495^a	0.521^b	0.508^c
		D	6.281^a	8.521^b	8.241^c
2	Total yeast count	A	3.452^a	3.621^b	3.02^c
		B	0.528^a	0.891^b	0.801^c
		C	0.256^a	0.293^b	0.203^c
		D	7.852^a	8.652^b	8.621^b

*A- sample treated with 150 ppm Sodium metabisulfite; B- 150 ppm Sodium benzoate; C – 450 ppm Calcium hydroxide; D- Control
**Values are expressed as mean of three repetitions
***superscripts with same letters in a row are not significantly different at 95% confidence interval.

Table 2: Change in the microbiological properties of the toddy.