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The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96h on the production of water soluble extracts from kidney beans was investigated. SSF was carried out by Bacillus subtilis, whilst LSF was performed either by natural fermentation (NF) or by Lactobacillus plantarum strain (LPF). SSF extracts showed high soluble phenolic compound content (31–36mg/g) and antioxidant activity...