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Table 2 β-glucosidase activity (U/ml) 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 0.56 ± 0.09 1.06 ± 0.04 1.33 ± 0.14 1.50 ± 0.12 1.74 ± 0.06 1.24
M3 0.45 ± 0.03 1.04 ± 0.03 1.38 ± 0.04 1.61 ± 0.05 1.67 ± 0.05 1.23
M4 0.56 ± 0.08 0.59 ± 0.04 0.63 ± 0.03 0.71 ± 0.09 0.82 ± 0.12 0.69
M8 0.11 ± 0.11 0.87 ± 0.03 1.01 ± 0.09 1.07 ± 0.13 1.14 ± 0.08 0.86
M9 0.52 ± 0.13 0.78 ± 0.02 1.29 ± 0.02 1.49 ± 0.06 1.70 ± 0.06 1.15
M11 0.54 ± 0.06 0.58 ± 0.06 0.57 ± 0.03 0.62 ± 0.07 0.76 ± 0.07 0.61
M16 0.44 ± 0.10 0.76 ± 0.06 1.32 ± 0.08 1.60 ± 0.04 1.67 ± 0.10 1.16
M38 0.36 ± 0.09 0.72 ± 0.04 0.87 ± 0.06 0.91 ± 0.02 0.95 ± 0.02 0.84
NK9 0.55 ± 0.12 1.00 ± 0.03 1.42 ± 0.11 1.69 ± 0.03 1.76 ± 0.03 1.29
V3 0.58 ± 0.02 0.97 ± 0.14 1.23 ± 0.01 1.38 ± 0.12 1.46 ± 0.08 1.12
Period Mean 0.47 0.86 1.17 1.35 1.49
Source SEm CD (0.05) CV%
C 0.023 0.066 8.47
P 0.017 0.047
C*P 0.052 0.147
  1. Each observation is a mean ± SD of three replicate experiments (n = 3)