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Table 1 α-galactosidase activity (U/mg) of Lactobacillus cultures in soy milk medium

From: Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk

Lactobacillus cultures (C) Period (Time in hours) Treatment Mean
0 h 6 h 12 h 18 h 24 h
M2 3.55 ± 0.10 7.25 ± 0.05 9.64 ± 0.12 12.64 ± 0.11 12.94 ± 0.16 9.20
M3 3.83 ± 0.06 6.25 ± 0.17 8.39 ± 0.17 9.57 ± 0.14 9.94 ± 0.21 7.59
M4 3.54 ± 0.07 6.85 ± 0.21 7.36 ± 0.12 7.89 ± 0.49 8.81 ± 0.20 6.89
M8 2.61 ± 0.10 6.35 ± 0.23 9.32 ± 0.11 11.33 ± 0.13 11.74 ± 0.38 8.27
M9 3.80 ± 0.11 6.42 ± 0.17 6.71 ± 0.23 7.39 ± 0.26 8.16 ± 0.36 6.49
M11 2.44 ± 0.13 5.71 ± 0.20 6.26 ± 0.37 6.62 ± 0.17 6.98 ± 0.17 5.60
M16 3.35 ± 0.11 6.76 ± 0.06 9.52 ± 0.68 11.11 ± 0.13 11.56 ± 0.17 8.46
M38 2.33 ± 0.13 7.48 ± 0.16 8.02 ± 0.38 8.58 ± 0.09 9.07 ± 0.27 7.09
NK9 3.74 ± 0.10 7.64 ± 0.15 9.73 ± 0.30 12.65 ± 0.16 13.90 ± 0.33 9.54
V3 3.33 ± 0.07 6.71 ± 0.14 9.91 ± 0.25 10.46 ± 0.18 12.10 ± 0.18 8.50
Period Mean 3.25 6.74 8.49 9.82 1.05
Source Sem CD (0.05) CV%
C 0.086 0.241 4.28
P 0.061 0.171
C*P 0.192 0.539
  1. Each observation is a mean ± SD of three replicate experiments (n = 3)