International Journal of Food Science / 2020 / Article / Tab 1

Research Article

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 timeLb. plantarum BFE 5092 fermentationSpontaneous fermentation
LABTVCColiformFungiLABTVCColiformFungi

0 haabNDaa4bND
24 hbbcNDbbdND
72 hbbbNDcccND
120 hbcaNDcdaND
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.

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