. 2021 Mar 10;10(3):573. doi: 10.3390/foods10030573

Table A3.

Fermented soy samples.

Culture	Ketones	Esters		Terpene		Aldehyde	Furan
Culture	2,3-Pentanedione	Ethyl-Octanoate	Ethyl-Decanoate	Limonene	$α$ -Pinene	Hexanal	2-pentyl-furan
YF-L02	11,281 ^b	1621 ^b	973 ^b	242 ^b	91 ^c	203 ^c	46,421 ^b
BY-01	4012 ^a	<LOD	14 ^a	55 ^a	17 ^a	25 ^a	22,223 ^ab
YF-L01 + LGG^®	5439 ^a	13 ^a	15 ^a	113 ^a	77 ^bc	33 ^a	46,281 ^b
YF-L02 + LGG^®	11,270 ^b	14 ^a	22 ^a	49 ^a	50 ^b	115 ^b	4887^a
BY-01 + LGG^®	14,537 ^b	1046 ^b	833 ^b	79 ^a	50 ^b	106 ^b	25,638 ^ab

^abcd Means in the same column in each fermented base with different lowercase superscripts indicate significant differences between different culture combinations (p < 0.05). < LOD means that the results were below the levels of detection of the specific compound. Contents are represented as signal-to-noise values.