Table 5 Protease activity of Vigna angularis fermented by Bacillus subtilis KCCM 11965P (unit/mL)
| Samples (%) | Fermentation period (h) |
| 0 | 24 | 48 | 72 |
| 1 | ND1) | ND | ND | ND |
| 3 | ND | ND | ND | ND |
| 5 | ND | 1.29±0.0022)b3) | 2.34±0.004c | 2.69±0.003c |
ND, not detected.
All values are expressed as mean±SD of triplicate determinations.
The means followed by same letter in the same column are not significantly different according to ANOVA and Tukey’s multiple comparison tests (p<0.05).