Table 2 Amino acid profile of soybean meal fermented for 24 h with different strains of bacteria isolates

2.8 ± 0.1^b

3.24 ± 0.04^a

3.21 ± 0.02^a

0.47 ± 0.01^a

0.5 ± 0.03^a

0.29 ± 0.01^b

1.77 ± 0.06

1.83 ± 0.03

1.85 ± 0.03

1.99 ± 0.06^b

2.3 ± 0.07^a

2.41 ± 0.03^a

1.87 ± 0.09

2.09 ± 0.07

2.05 ± 0.05

3.41 ± 0.13

3.75 ± 0.05

3.56 ± 0.04

3.17 ± 0.11

3.10 ± 0.1

3.17 ± 0.11

1.18 ± 0.04^b

1.41 ± 0.03^a

1.43 ± 0.02^a

2.19 ± 0.07^b

2.57 ± 0.03^a

2.57 ± 0.04^a

0.57 ± 0.01^b

0.65 ± 0.01^a

0.36 ± 0.01^c

2.22 ± 0.09^c

2.53 ± 0.02^b

5.11 ± 0.05^a

1.74 ± 0.04^b

1.99 ± 0.02^a

1.89 ± 0.03^a

4.96 ± 0.17^b

5.49 ± 0.03^a

5.49 ± 0.03^a

2.25 ± 0.08

2.24 ± 0.05

2.21 ± 0.04

8.36 ± 0.28^b

10.42 ± 0.2^a

9.74 ± 0.16^a

1.92 ± 0.07^b

2.12 ± 0.02^a

2.11 ± 0.01^a

1.93 ± 0.07

2.03 ± 0.04

1.93 ± 0.03

42.80 ± 1.38^b

48.26 ± 0.17^a

49.38 ± 0.15^a

18.86 ± 0.62^b

20.80 ± 0.16^a

20.54 ± 0.17^a

23.94 ± 0.78^b

27.46 ± 0.75^a

28.85 ± 0.12^a