Table 3. Total polyphenol contents of hot-water extracts from fermented aronia residues

Fermented aronia residues	Total polyphenol1) (μg GAE/mg)	Fermented aronia	Total polyphenol (μg GAE/mg)
AR-HW (Non-fermented)	29.8±1.5	AF-HW (Non-fermented)	22.3±1.3
AR-LA-HW (L. acidophilus)	38.8±2.5*2)	AF-LA-HW	23.8±0.7*
AR-LP-HW (L. plantarum)	33.6±3.3	AF-LP-HW	20.3±0.3*
AR-PA-HW (P. acidilactici)	32.4±0.6*	AF-PA-HW	23.7±0.2*
AR-SC-HW (S. cerevisiae)	66.1±0.4*	AF-SC-HW	38.7±0.9*

Total polyphenol content: μg gallic acid equivalent (GAE)/mg hot-water extract.
* p<0.05; Significant difference between non-fermented group and each ferments.