Fermentation time (h)
|
A. oryzae
|
A. niger
|
---|
Enzyme activity (U/mL)1
|
α-amylase inhibition (%)2
|
Enzyme activity (U/mL)1
|
α-amylase inhibition (%)2
|
---|
Control
|
13,600a
|
–
|
13,600a
|
–
|
0
|
3900c
|
71a
|
3700d
|
73a
|
24
|
3400c
|
75a
|
10,700c
|
21b, c
|
48
|
3700c
|
73a
|
11,400b
|
16d
|
72
|
10,200b
|
25b
|
11,000b, c
|
19c, d
|
96
|
10,900b
|
20b
|
11,700b
|
14d
|
- 1Results are expressed as mean (n = 3) and those with different letters are significantly different in the same column (p ≤ 0.05)
- 2α-amylase inhibition was calculated as a function of the values of enzyme activity obtained for the enzyme activity in the presence of samples (fermented or nonfermented) of sample in relation to the values of enzyme activity in the absence of samples (control)