Table 6 Amylase activity of Vigna angularis fermented by Bacillus subtilis KCCM 11965P (unit/mL)

Extract (%)	Fermentation period (h)
	0	24	48	72
	1	6.0±1.31)a2)	10.0±0.3b	10.0±0.3b	10.7±0.3b
3	1.3±0.2a	15.3±0.6b	25.3±0.6c	26.7±2.0c
5	1.0±0.1a	15.0±1.6b	25.7±0.3c	26.0±0.2c

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).