. 2021 May 31;26(11):3307. doi: 10.3390/molecules26113307

Table 4.

Total phenolic content after incubation and after 14 days of cooling storage (mg of GAE/100 mL).

		L. plantarum	L. acidophilus	L. fermentum	L. rhamnosus
Cow’s mik	after incubation	69.77 ± 1.005 ^A	62.47 ± 1.54 ^A	64.97 ± 0.987 ^A	63.95 ± 0.843 ^A
Cow’s mik	after 14 days storage	78.63 ± 0.991 ^B	78.55 ± 0.992 ^B	73.13 ± 1.247 ^B	74.38 ± 0.981 ^B
Goat’s milk	after incubation	69.76 ± 1.230 ^A	56.95 ± 2.007 ^A	65.15 ± 0.998 ^A	49.76 ± 1.021 ^A
Goat’s milk	after 14 days storage	98.66 ± 1.025 ^B	79.47 ± 1.364 ^B	89.16 ± 0.947 ^B	62.17 ± 0.247 ^B
Whey from goat’s milk	after incubation	65.44 ± 1.998 ^A	55.47 ± 0.996 ^A	55.77 ± 2.001 ^A	51.26 ± 1.297 ^A
Whey from goat’s milk	after 14 days storage	65.22 ± 2.004 ^A	79.01 ± 1.221 ^B	76.17 ± 1.257 ^B	59.74 ± 0.187 ^A

* means with different superscripts within same column for each kind of milk are significantly different (p < 0.05).