Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

Table 1

Growth parameters of Lb. rhamnosus GG during fermentation of cereal and pseudocereal substrates.

Substrate	Gr [log cfu g^−1 h^−1]	𝑡𝑑 [h]	𝜆 [h]	𝑁0 [log cfu g^−1]	𝑁max [log cfu g^−1]
RF	0.297^b	1.01^d	1.64^c	6.20^f	8.57^f
RG	0.372^c	0.81^c	0.73^a	5.05^a	7.78^c
BF	0.287^b	1.05^d	2.44^d	6.42^g	8.41^e
WBF	0.430^d	0.70^b	1.42^b	5.59^e	7.65^b
AF	0.589^e	0.51^a	3.88^e	5.23^b	8.80^g
AG	0.319^b	0.94^c	1.79^c	5.36^c	7.96^d
BWF	0.324^b	0.93^c	2.53^d	5.36^c	7.67^b
WBWF	0.328^b	0.92^c	2.68^d	5.48^d	7.81^c
WOF	0.248^a	1.21^d	1.42^b	5.45^d	7.40^a
MG	0.263^a	1.15^d	—	5.06^a	7.67^b

RF: rye flour, RG: rye grain, BF: barley flour, WBF: whole barley flour, AF: amaranth flour, AG: amaranth grain, BWF: buckwheat flour, WBWF: whole buckwheat flour, WOF: whole oat flour, MG: millet grain.
Gr: growth rate, 𝑡_𝑑: time to double, 𝜆: lag phase, 𝑁₀: initial density of Lb. rhamnosus GG, 𝑁_max: final density of Lb. rhamnosus GG.
a--gMeans within a column with different superscript letters are significantly different (P < 0.05).