. 2022 Oct 28;9:1025080. doi: 10.3389/fnut.2022.1025080

TABLE 2.

Total sugar, total protein and total phenolic content of Ginkgo biloba kernel juice fermented by strain Y2.

Fermentation time (h)	Total sugar content (μ g/mL)	Total protein content (mg/mL)	Total phenolic content (mg/L)
0	190.78 ± 2.04^a	12.77 ± 1.14^a	116.51 ± 0.51^b
4	187.40 ± 0.63^a	10.72 ± 1.04^b	92.51 ± 2.51^d
8	185.90 ± 0.13^a	8.02 ± 1.45^c	104.17 ± 3.33^c
12	185.03 ± 0.25^b	7.61 ± 0.04^c	104.67 ± 0.58^c
24	132.90 ± 4.08^c	7.34 ± 0.13^c	105.01 ± 1.01^c
36	108.90 ± 0.25^d	7.29 ± 0.27^c	126.17 ± 0.77^a
48	105.25 ± 3.24^d	4.15 ± 0.19^d	127.83 ± 0.28^a

Results are expressed as the mean ± standard deviation of three replicates. The mass concentrations of substances in different time periods are represented by different letters, indicating significant differences (p < 0.05).