Table 4 Contents of isoflavone (μg/g) in soymilk fermented by the six probiotic strains

Unfermented soymilk

73.75 ± 3.44 a

18.20 ± 0.74 a

105.57 ± 4.20 a

3.33 ± 0.01 a

1.27 ± 0.01 a

2.54 ± 0.26 a

L. casei Zhang

77.16 ± 2.13 b (4.62%)

13.03 ± 0.48 b (-2.84%)

109.55 ± 4.14 b (3.77%)

7.86 ± 0.45 b (136.04%)

1.49 ± 0.02 b (17.32%)

14.76 ± 3.12 b (481.10%)

B. animalis V9

69.37 ± 2.83 c (-5.94%)

12.45 ± 1.56 b (-3.16%)

103.43 ± 2.04 c (-2.03%)

10.47 ± 2.14 c (214.41%)

1.56 ± 0.04 c (22.83%)

14.17 ± 2.43 b (457.87%)

L. acidophilus NCFM

62.67 ± 1.12 d (-15.02%)

10.75 ± 0.25 c (-4.09%)

92.10 ± 2.14 d (-12.76%)

5.43 ± 0.17 d (63.06%)

0.92 ± 0.03 d (-27.56%)

11.37 ± 1.47 c (347.64%)

L. rhamnosus GG

60.84 ± 1.42 e (-17.51%)

10.15 ± 0.27 c (-4.42%)

82.43 ± 1.23 e (-21.92%)

6.31 ± 0.42 e (89.49%)

1.29 ± 0.11 a (0)

18.83 ± 0.12 d (641.34%)

B. animalis Bb12

41.65 ± 1.16 f (-43.53%)

9.13 ± 0.20 d (-4.98%)

69.61 ± 1.92 f (-34.06%)

16.41 ± 0.95 f (392.79%)

1.98 ± 0.11 e (55.91%)

26.63 ± 4.08 e (948.42%)

L. casei Shirota

77.10 ± 1.01 b (4.54%)

12.67 ± 0.16 e (-3.04%)

112.35 ± 1.94 g (6.42%)

7.99 ± 0.95 b (139.94%)

1.61 ± 0.11 f (26.77%)

13.41 ± 1.62 f (427.95%)