Table 2.

Composition of BG extracted from K. marxianus TISTR 5925, S. cerevisiae Kyokai NO. 9, and commercially available BG.

Composition	BG Sources
	K. marxianus TISTR 5925		S. cerevisiae Kyokai NO. 9		Commercial (S. cerevisiae)
	Alkaline Method	Enzymatic Method	Alkaline Method	Enzymatic Method
Moisture (%)	5.72 ± 0.01 b	5.62 ± 0.01 b	6.89 ± 0.01 a	6.75 ± 0.01 a	5.30 ± 0.01 c
Carbohydrate (%)	67.21 ± 0.31 a	52.05 ± 0.33 e	65.16 ± 0.11 b	54.59 ± 0.36 d	59.29 ± 0.23 c
Fiber (%)	18.58 ± 0.04 e	21.64 ± 0.09 a	19.93 ± 0.04 d	21.34 ± 0.07 b	20.76 ± 0.02 c
Protein (%)	4.96 ± 0.13 d	14.80 ± 0.25 a	3.79 ± 0.09 e	11.96 ± 0.39 b	11.61 ± 0.12 c
Fat (%)	2.98 ± 0.06 d	4.78 ± 0.03 a	3.91 ± 0.11 c	4.53 ± 0.06 b	2.61 ± 0.01 e
Ash (%)	0.55 ± 0.25 bc	1.11 ± 0.06 a	0.33 ± 0.01 c	0.83 ± 0.06 ab	0.43 ± 0.21 c

Mean ± SD values in a row with different small superscript letters a–e are significantly different at p < 0.05 level (n = 3).