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. 2018 Sep 4;67(3):297–305. doi: 10.21307/pjm-2018-035

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© 2018 Li-Wen Su et al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License (https://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 3. — Effect of different treatments and fermentation duration on the soybean meal-based medium in SSF.

(A) Effect of probiotics (Lactobacillus species and C. butyricum) and combination (probiotics in combination with proteases), and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on colony forming units (CFU) of probiotics of the fermented soybean meal. (B) Effect of probiotics and combination, and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on spore production by probiotics of the fermented soybean meal. (C) Effect of probiotics, proteases and combination, and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on water contents of the fermented soybean meal. (D) Effect of probiotics, combination and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on lactic acid level of the fermented soybean meal. (E) Effect of probiotics, proteases, combination, and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on pH level of the fermented soybean meal. (F) Effect of probiotics, proteases and combination, and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on reducing sugar contents of the fermented soybean meal. Values are expressed as mean ± SD (n = 3). ^a-cMeans in the same superscript followed by different letters are significantly different (p < 0.05).