. 2022 Oct 27;12(11):1716. doi: 10.3390/life12111716

Table 1.

Characteristics of soybean residues fermentation and antioxidative property.


Fermentation Condition & Antioxidative Capacity	SR Soy Residues	RSF R. oligosporus 24 h	RLF R. oligosporus 48 h	RLSF R. oligosporus + L. plantarum Short Fermentation 24 h	RLLF R. oligosporus + L. plantarum Long Fermentation 48 h
Moisture	60.8 ^a	50.4 ^c	55.6 ^ab	44.6 ^c	56.5 ^ab
Temperature	26.3 ^d	35.7 ^c	43.3 ^b	35.2 ^c	45.7 ^a
pH	5	6	6	6	5
DPPH%	13.8 ^c	51.9 ^a	53.9 ^a	47.9 ^ab	44.3 ^b
ABTS%	3.62 ^c	43.1 ^a	46.7 ^a	14.0 ^b	10.9 ^b
Fe(II) Chelating%	5.86 ^d	42.7 ^a	44.6 ^a	39.1 ^ab	19.2 ^c

The mean values indicated with letter difference is statistically different at p-value less than 0.05.