Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (Phaseolus vulgaris L)

Table 1

Effect of soaked whole red haricot beans fermentation on microbial growth (CFU/ML).

Fermentation time	Lb. plantarum BFE 5092 fermentation				Spontaneous fermentation
	LAB	TVC	Coliform	Fungi	LAB	TVC	Coliform	Fungi
0 h	^a	^a	^b	ND	^a	^a	4^b	ND
24 h	^b	^b	^c	ND	^b	^b	^d	ND
72 h	^b	^b	^b	ND	^c	^c	^c	ND
120 h	^b	^c	^a	ND	^c	^d	^a	ND
value	<0.0001	<0.0001	<0.0001	—	<0.0001	<0.0001	<0.0001	—

Values are means of triplicate determinations ± SEM. Means in the same column followed by the same superscript are not significantly different . Mean comparison for the treatments was done using the LSD test (). ND: not detected.