From:  Enhancement in nutraceutical potential of legumes through lactic acid bacteria-mediated solid-state fermentation

 Summary of LAB metabolites.

MetaboliteYellow pea (unfermented)Yellow pea (post fermentation) (maximum value; time)Soybean (unfermented)Soybean (post fermentation) (maximum value; time)
Lactic acid (LA)-4.2 g/L; 96 h0.6 g/L7.28 g/L; 72 h
Acetic acid (AA)6.85 g/L2.33 g/L; 24 h9.1 g/L11.73 g/L; 24 h
Propionic acid (PA)0.65 g/L0.51 g/L; 24 h-15.95 g/L; 48 h
Butyric acid (BA)0.68 g/L1.05 g/L; 48 h3.71 g/L1.23 g/L; 24 h
Vitamin B21.443 µg/mL7.097 µg/mL; 96 h0.02 µg/mL0.97 µg/mL; 96 h
Vitamin B120.34 µg/mL0.99 µg/mL; 48 h1.14 µg/mL2.187 µg/mL; 72 h
Vitamin B93.29 µg/mL3.69 µg/mL; 24 h3.56 µg/mL3.683 µg/mL; 24 h
LAB count-16.04 Log10 CFU/g; 48 h-14.6 Log10 CFU/g; 72 h
Antimicrobial compounds (E. coli)-27.87 mm; 72 h-27.93 mm; 72 h
Antimicrobial compounds (S. typhi)-25.84 mm; 48 h-26.02 mm; 72 h
Antimicrobial compounds (S. aureus)-16.54 mm; 96 h-18.57 mm; 48 h
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LAB: lactic acid bacteria.