Table 2. Total polyphenol contents of EtOH extracts from fermented aronia residues

Fermented aronia residues	Total polyphenol1) (μg GAE/mg)	Fermented aronia	Total polyphenol (μg GAE/mg)
AR-E (Non-fermented)	30.9±1.8	AF-E (Non-fermented)	16.5±1.8
AR-LA-E (L. acidophilus)	32.3±2.7	AF-LA-E	19.3±3.9
AR-LP-E (L. plantarum)	34.4±5.5	AF-LP-E	20.8±2.2*
AR-PA-E (P. acidilactici)	34.3±4.1	AF-PA-E	20.5±2.3*
AR-SC-E (S. cerevisiae)	57.8±3.7*2)	AF-SC-E	31.4±3.5*

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