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

Table 2

Parameters of pH value changes during fermentation of cereal and pseudocereal substrates with Lb. rhamnosus GG.

Substrate	𝑘pH [h^−1]	𝜆pH [h]	pH0	pHend
RF	−0.083^f	—	5.35^b	4.62^b
RG	−0.029^d	—	5.87^d	5.60^e
BF	−0.047^e	—	5.00^a	4.78^b
WBF	−0.026^d	—	5.84^d	5.59^e
AF	−0.008^b	—	6.10^e	5.99^f
AG	−0.355^g	7.90^b	6.00^e	5.24^d
BWF	−1.063^h	8.70^c	5.88^d	4.31^a
WBWF	−0.003^a	—	5.63^c	5.59^e
WOF	−0.013^c	—	5.10^a	4.91^c
MG	−0.244^g	6.50^a	5.91^d	5.06^c

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.
𝑘_pH: rate of changes in pH values, 𝜆_pH: lag phase of pH changes, pH₀: initial pH, pH_end: final pH.
a--hMeans within a column with different superscript letters are significantly different (P < 0.05).