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. 2020 Dec 16;7:587665. doi: 10.3389/fnut.2020.587665

Figure 5.

Figure 5

The amounts of glycosides, genistein, glycitein and its conjugates (a–c), and the total isoflavone (d) in Guixia 2 soymilk fermented with six different kefir starters. Data are the mean ± SD of three separate experiments performed in triplicate. One asterisk indicates a significant difference (*p < 0.05), and two asterisks indicate an extremely significant difference (**p < 0.01), with respect to Guixia 2 soymilk (the control group). TI, total isoflavone. (A) Soymilk fermented with kefir A. (B) Soymilk fermented with kefir B. (C) Soymilk fermented with kefir C. S1-A: Soymilk fermented with the addition of 5 mL fermented milk to kefir A. S2-A: Soymilk fermented with the addition of 1.5 g probiotics to kefir A. S1-B: Soymilk fermented with addition of 5 mL fermented milk to kefir B. S2-B: Soymilk fermented with addition of 1.5 g probiotics to kefir B. S1-C: Soymilk fermented with addition of 5 mL fermented milk to kefir C.