Table 4. Effect of fermentation (48 h) with probiotic Lactobacillus strains on the nutrient content of antler velvet extract

Strain	Total N (μg/mL)	Protein (μg/mL)	Amino acid (mg/mL)
Control	881.016 ± 30.504	537.000 ± 0.003	4.216 ± 0.072
LFR20-001	222.798 ± 15.882	380.629 ± 0.017	3.291 ± 0.041
LFR20-002	283.474 ± 12.182	345.615 ± 0.020	3.016 ± 0.050
LFR20-003	247.888 ± 3.236	419.414 ± 0.008	3.763 ± 0.100
LFR20-004	306.900 ± 29.207	341.844 ± 0.011	3.482 ± 0.014
LFR20-005	394.585 ± 23.576	306.292 ± 0.007	2.950 ± 0.027
LFR20-006	204.877 ± 18.244	516.376 ± 0.002	3.608 ± 0.023
LFR20-007	720.238 ± 38.258	356.389 ± 0.009	2.945 ± 0.033
LFR20-008	177.355 ± 14.795	478.130 ± 0.013	3.896 ± 0.053
LFR20-009	244.048 ± 9.798	351.002 ± 0.009	3.597 ± 0.040
MR1	322.261 ± 8.140	405.408 ± 0.007	3.103 ± 0.045
MR4	333.781 ± 28.079	322.452 ± 0.008	3.019 ± 0.029
MR5	291.539 ± 10.199	473.282 ± 0.025	2.666 ± 0.014
MR14	285.394 ± 22.301	405.947 ± 0.011	2.912 ± 0.023
MR19	322.901 ± 24.770	412.950 ± 0.017	2.865 ± 0.024
MR43	449.757 ± 40.967	476.514 ± 0.010	3.305 ± 0.080
MR45	462.558 ± 30.657	421.030 ± 0.017	3.640 ± 0.082
MR50	915.323 ± 33.944	444.193 ± 0.004	3.185 ± 0.065