Table 4.
Individual response of phenolic acids to the SSF and LSF LAB fermentation of IOSC for 48 h.
| Phenolic acids | Control (un-fermented) | % decrease L. plantarum ATCC 8014 | % decrease L. acidophilus NCFM | ||
|---|---|---|---|---|---|
| (mg/g·DW) | SSF | LSF | SSF | LSF | |
| Rosmarinic acid | 14.28 ± 0.64 | 55.7 | 72.3 | 46.8 | 56.2 |
| vanillic acid | 8.48 ± 0.06 | 23.5 | 43.2 | 20.4 | 24.2 |
| chlorogenic acid | 0.93 ± 0.11 | 27.6 | 40.1 | 23.6 | 35.6 |
| caffeic acid | 9.06 ± 0.33 | 42.4 | 49.5 | 37.3 | 44.9 |
| p-coumaric acid | 0.95 ± 0.07 | 29.6 | 37.6 | 28.6 | 32.8 |
| sinapic acid | 2.04 ± 0.03 | 26.8 | 33.9 | 21.6 | 29.8 |