Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

Table 1

Dry mass loss, glucosamine content, pH value, and Lactiplantibacillus plantarum count after fermentation.

	Dry mass loss (%)	Glucosamine (mg/g DM)	Lactiplantibacillus plantarum count (fold of CFU/g FW)	pH
Treatment kind
Fungal fermented
Mucor indicus CBS 670.79	bc	a	—	c
Rhizopus oryzae CBS 372.63	g	b	—	a
R. oligosporus DSM 1964	d	b	—	bc
R. oligosporus ATCC 64063	bc	b	—	e
R. oligosporus NRRL 2710	a	b		b
Cofermented
Mucor indicus CBS 670.79	cd	n.a.	5,746	cd
Rhizopus oryzae CBS 372.63	f	n.a.	3,034	a
R. oligosporus DSM 1964	e	n.a.	10,605	bc
R. oligosporus ATCC 64063	a	n.a.	43,191	de
R. oligosporus NRRL 2710	a	n.a.	78,502	a

For dry mass loss, glucosamine content and pH value one-way of ANOVA were done. Data is shown as the . Mean values within a column followed by different letters differ significantly (). Increase of CFU/g of fresh weight of material inoculated with L. plantarum after fermentation.