Table 4. Changes in antioxidant and enzyme inhibitory effects during fermentation of soy-powder milk by mixtures of probiotics L. brevis WCP02 and L. plantrum P1201

Activities (%)	Fermentation time (h)
	0	12	24	36	48	60	72
Scavenging activity against radical (%)
DPPH	30.23±1.511)	31.54±1.58	31.65±1.58	43.51±2.18	61.47±3.07	88.03±4.40	88.50±4.43
ABTS	59.71±2.99	60.50±3.03	63.12±3.16	66.54±3.33	69.69±3.48	73.49±3.67	74.54±3.73
Hydroxyl	65.51±3.28	66.44±3.32	66.84±3.34	68.31±3.42	69.44±3.47	71.97±3.60	76.10±3.81
Inhibitory activity against enzyme (%)
α-Glucosidase	12.38±0.62	18.43±0.92	31.97±1.60	36.28±1.81	40.05±2.00	43.62±2.18	45.38±2.27
Pancreatic lipase	8.00±0.40	10.00±0.50	11.28±0.56	17.07±0.85	21.76±1.09	32.34±1.62	34.53±1.73

All values are represented as the mean±SD of triplicate determination.