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

Table 5

Parameters of citric acid concentration changes during fermentation of cereal and pseudocereal substrates with Lb. rhamnosus GG.

Substrate	𝑘acid [mg kg^−1 h^−1]	𝜆acid [h]	𝑐0 [mg kg^−1]	𝑐end [mg kg^−1]
RF	−24.36^g	3.90^a	295.49^d	153.70^c
RG	−3.06^b	—	223.86^c	161.56^c
BF	−47.79^i	3.88^a	525.03^e	278.35^e
WBF	−6.80^e	—	543.68^f	484.96^f
AF	−8.02^e	—	1140.13^h	1028.97^h
AG	−15.40^f	—	696.34^g	496.19^f
BWF	7.43^a	—	76.71^a	140.23^b
WBWF	−5.97^d	—	657.78^g	559.08^g
WOF	−4.49^c	—	167.64^b	68.36^a
MG	−37.40^h	7.91^b	291.26^d	213.22^d

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_acid: rate of citric acid concentration changes, 𝜆_acid: lag phase of citric acid concentration changes, 𝑐₀: initial concentration of citric acid, 𝑐_end: final concentration of citric acid.
a--iMeans within a column with different superscript letters are significantly different (P < 0.05).