Table 3 Total polyphenol contents of Bacillus subtilis KCCM 11965P fermentation of Vigna angularis (mg/mL)

Extract (%)	Fermentation period (h)
	0	24	48	72
	1	0.09±0.0051)^a2)	0.09±0.003^a	0.10±0.006^b	0.11±0.008^b
3	0.18±0.010^a	0.19±0.015^a	0.20±0.019^a	0.23±0.007^b
5	0.19±0.005^a	0.19±0.015^b	0.19±0.012^b	0.24±0.009^c

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).