Table 2.
Isoflavones quantification in non-fermented and fermented soybean with various concentrations (1%, 3%, and 5%) of B. amyloliquefaciens RWL-1.
| Isoflavone mg/kg | Control | 1% RWL-1 | 3% RWL-1 | 5% RWL-1 |
|---|---|---|---|---|
| Daidzin | 154.32 ± 1.76 d | 302.67 ± 3.12 a | 285.44 ± 2.54 b | 254.02 ± 2.74 c |
| Genistin | 260.56 ± 3.14 d | 399.21 ± 2.43 a | 356.82 ± 3.92 b | 290.64 ± 4.51 c |
| Glycitin | 25.98 ± 2.45 d | 84.54 ± 1.32 a | 75.26 ± 1.33 b | 49.87 ± 0.48 c |
| Daidzein | 183.72 ± 3.37 a | 104.48 ± 4.83 b | 89.04 ± 1.65 c | 71.32 ± 1.12 d |
| Glycitein | 126.86 ± 2.28 a | 76.39 ± 2.35 b | 63.53 ± 2.74 c | 34.27 ± 0.98 d |
| Genistein | 42.65 ± 2.05 a | 26.89 ± 0.66 b | 17.43 ± 1.78 c | 15.29 ± 1.05 d |
| Total isoflavones | 749.09 ± 4.72 c | 994.18 ± 6.91 a | 887.52 ± 6.35 b | 715.41 ± 4.69 d |
Values in rows followed by different letters (a, b, c, and d) are significantly different at P < 0.05 revealed by DMRT tests.