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Concentration of free amino acids (mg/L) of beverages made with hydrolyzed lentil grains and fermented with Lactobacillus acidophilus ATCC 4356 (LeA), L. fermentum DSM 20052 (LeF), L. paracasei subsp. paracasei DSM 20312 (LeP) for 24 h at 37 °C. A beverage without bacterial inoculum (Le) was used as control. Data are the means of three independent experiments twice analyzed. Bars of standard deviations are also represented.
