Research Article
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.
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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. |