Improved Growth of Lactobacillus bulgaricus and Streptococcus thermophilus as well as Increased Antioxidant Activity by Biotransforming Litchi Pericarp Polysaccharide with Aspergillus awamori

Table 1

The relative changes in molar percentages of monosaccharide in non-A. awamori-fermented LPP (LPP 0) and A.  awamori-fermented LPP after 3 (LPP 3) or 6 days (LPP 6).

Monosaccharide	LPP 0	LPP 3	LPP 6
Ara	18.78 ± 0.46^a	15.17 ± 1.94^b	10.09 ± 0.13^c
Rha	5.03 ± 0.41^a	6.16 ± 0.92^a	10.41 ± 0.82^b
Xyl	2.49 ± 0.38^a	7.44 ± 0.60^b	8.42 ± 1.57^b
Fru	1.47 ± 0.20^a	6.10 ± 1.57^b	6.90 ± 0.92^b
Man	3.79 ± 0.13^a	6.02 ± 1.17^b	8.03 ± 1.9^b
Glc	58.82 ± 1.38^a	40.89 ± 1.46^b	22.60 ± 0.98^c
Gal	9.99 ± 0.08^a	18.18 ± 0.17^b	33.98 ± 1.20^c

Data with different letters within the same row were significantly different (𝑃≤0.05).