Table 2. Fermentation process and quality changes during storage periods of TMF

Items	Mechanism	Indicators	References
LAB dominance	Rapid proliferation of lactic acid bacteria under anaerobic conditions lowers pH and suppresses spoilage microorganisms	↑ lactic acid↓ pH, yeast and mold counts	Wang과 Nishino(2008), Nishino와 Hattori(2007), Kung 등(2018)
Carbohydrate fermentation	WSC are utilized as substrates for microbial fermentation producing organic acids	↑ lactic acid, VFA↓ WSC	Rooke와 Hatfield(2003), Kondo 등(2015)
Protein degradation	True protein degraded into peptides, amino acids and NPN by microbial and plant enzymes	↑ NH3-N, NPN, CP	McDonald 등(1991), Hao 등(2015)
Starch accessibility improvement	Breakdown of prolamin surrounding starch granules enhances enzymatic accessibility	↑ starch digestibility, stable starch content	Hoffman 등(2011), Benton 등(2005)
Fiber degradation	Partial hydrolysis of hemicellulose and cell wall components due to organic acid production	↓ NDF, stable ADF	Ning 등(2016), Weinberg 등(2011)
Lipid transformation	Lipolysis increases free fatty acids; oxidation of unsaturated fatty acids under certain conditions	↑ FFA↓ unsaturated FA	Elgersma 등(2003), Liu 등(2019)
Vitamin degradation	Oxidative degradation of carotenoids and tocopherols during storage	↓ carotene, tocopherol	Kalac과 Kyzlink(1979), McDowell(2000)
Mineral bioavailability	Reduction of phytate, oxalate and microbial transformation enhances mineral availability	↑ bioavailability of Ca, Fe, Zn, Se	Hansen과 Spears(2009), Humer 등(2014), Lee 등(2019)
Aerobic stability	Production of organic acids inhibits spoilage during air exposure	↑ aerobic stability↓ spoilage rate	Nishino와 Hattori(2007), Weinberg 등(2011)