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

Table 7

Parameters of pH changes during storage of fermented cereal and pseudocereal substrates.

Substrate	𝑘pH [h^−1]	pH0	pHend
RF	0,00033^g	4,89^b	5,22^c
RG	0,00018^f	5,34^d	5,47^d
BF	0,00005^e	4,78^b	4,82^b
WBF	−0,00061^b	5,38^d	5,13^c
AF	−0,00435^a	6,17^e	4,52^a
AG	−0,00077^b	5,48^d	5,39^c
BWF	−0,00016^c	4,58^a	4,49^a
WBWF	−0,00677^a	5,50^d	4,87^b
WOF	−0,00004^d	5,12^c	5,15^c
MG	0,00022^f	5,23^c	5,30^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, pH₀: initial pH, pH_end: final pH.
a--gMeans within a column with different superscript letters are significantly different (P < 0.05).