A Novel Fermented Rapeseed Meal, Inoculated with Selected Protease-Assisting Screened <i>B. subtilis</i> YY-4 and <i>L. plantarum 6026</i>, Showed High Availability and Strong Antioxidant and Immunomodulation Potential Capacity.

[ 43 ] also reported a decreasing trend of total phenolic content during fermentation of faba beans; indeed, the increases in total phenolic content of the substrates after fermentation were common [ 44 , 45 ].

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The F and p values (77.85 and p < 0.0001, respectively) proved that the model was highly significant, and the results suggested that the selection of the variable levels was reasonable and the maximum response value was likely to be predicted within the selected range.

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