Table 1.

Total phenolic content (TPC) of H. elongata extracts obtained after fermentation.

		HE I	24 h	72 h
TPC (mg GAEs/g DW)	Lactobacillus casei	2.94 ± 0.28 a	0.27 ± 0.01 b,A	0.21 ± 0.02 b,B
	Lactobacillus paracasei	2.94 ± 0.28 a	0.20 ± 0.00 b,B	0.20 ± 0.02 b,B
	Lactobacillus rhamnosus	2.94 ± 0.28 a	0.22 ± 0.01 b,B	0.32 ± 0.08 b,A
	Bacillus subtilis	2.94 ± 0.28 a	0.20 ± 0.02 b,B	0.36 ± 0.00 b,A

Values are presented as the mean ± the SD (n = 3). TPC is expressed as mg gallic acid equivalents (GAEs)/g dry weight (DW). Means within each row with different letters (a, b) differ significantly (p < 0.05), and means within the 24-h and 72-h columns with different letters (A, B) differ significantly (p < 0.05).