Table. 1.

Table. 1. Table 1

Characteristics of WJB, soybean, and skim milk kefirs after different fermentation times

Substrate	Fermentation time (h)	pH	Lactic acid (%)	Peptides (mg/mL)
WJB	0	6.25±0.02^a	0.60±0.20^d	0.48±0.19^c
	24	3.75±0.02^b	5.60±0.26^c	6.48±0.13^b
	48	3.61±0.02^c	6.50±0.26^b	7.11±0.27^a
	72	3.54±0.03^d	7.40±0.45^a	7.25±0.06^a
Soybean	0	6.60±0.04^a	0.62±0.20^d	0.88±0.39^c
	24	4.10±0.04^c	9.15±0.06^b	7.70±0.41^a
	48	4.16±0.04^c	10.20±0.32^a	7.19±0.46^b
	72	4.35±0.03^b	7.10±0.38^c	7.06±0.72^b
Skim milk	0	6.78±0.02^a	0.80±0.40^d	1.20±0.70^d
	24	3.80±0.03^b	14.55±1.13^a	9.39±0.19^a
	48	3.66±0.02^b	19.00±0.52^b	7.37±2.61^b
	72	3.67±0.06^b	17.40±0.45^c	4.85±0.22^c

Values are presented as mean±SD from three repetitions.

Different superscript letters within the same column (a-d) indicate that the treatment results were significantly different (P<0.05) according to Duncan’s multiple range test.

WJB, white jack bean.

Prev Nutr Food Sci 2023;28:453~462 https://doi.org/10.3746/pnf.2023.28.4.453