Table 3. Changes in isoflavone contents and conversion rate during fermentation of soy-powder milk by mixtures of probiotics L. brevis WCP02 and L. plantrum P1201

Contents (μg/g dw1))	Fermentation time (h)
	0	12	24	36	48	60	72
Glycosides
Daidzin	746.23±37.312)	842.95±42.15	452.07±22.60	23.69±1.18	21.41±1.07	22.02±1.10	24.04±1.20
Glycitin	183.52±9.18	207.70±10.39	136.00±6.80	94.21±4.71	72.17±3.61	71.55±3.58	76.00±3.80
Genistin	980.72±49.04	536.02±26.80	76.27±3.81	12.45±0.62	8.40±0.42	8.95±0.45	10.08±0.50
Total	1,910.47	1,586.67	664.34	130.35	101.98	102.52	110.12
Ratio (%)	94.86	77.76	45.75	9.68	9.00	8.53	9.06
Aglycones
Daidzein	52.03±2.60	158.95±7.95	329.29±16.46	653.41±32.67	533.52±26.68	565.37±28.27	577.01±28.85
Glycitein	12.95±0.65	21.51±1.08	38.91±1.95	57.20±2.86	61.69±3.08	67.33±3.37	66.48±3.32
Genistein	38.62±1.93	273.43±13.67	419.53±20.98	506.01±25.30	436.30±21.82	466.83±23.34	462.42±23.12
Total	103.60	453.89	787.73	1,216.62	1,031.51	1,099.53	1,105.91
Ratio (%)	5.14	22.24	54.25	90.32	91.00	91.47	90.94
Total isoflavones	2,014.07	2,040.56	1,452.07	1,346.97	1,133.49	1,202.05	1,216.03

dw, dry weight.
All values are represented as the mean±SD of triplicate determination.