Figure 4.

Comparison of bioactivities and enzymatic activities for rice koji fermented with A. oryzae (RK_AO, filled columns) or B. amyloliquefaciens (RK_BA, unfilled columns) for different durations. The bioactivities are antioxidant activity (ABTS) (A); total flavonoid contents (B); and total phenolic contents (C); The enzymatic activities are α-amylase activity (D); β-glucosidase activity (E); and protease activity (F). Significant differences between the RK_AO and RK_BA groups were identified by t-test (* p < 0.05, ** p < 0.01).