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

Table 8

Parameters of lactic acid concentration changes during storage of fermented cereal and pseudocereal substrates.

Substrate	𝑘acid [mg kg^−1 h^−1]	𝑐0 [mg kg^−1]	𝑐end [mg kg^−1]
RF	−0,041^c	276,52^a	236,41^a
RG	0,126^g	404,90^c	401,05^d
BF	−0,122^a	469,20^e	361,41^c
WBF	−0,060^b	617,95^f	603,81^f
AF	3,752^i	402,90^c	2217,50^i
AG	0,092^f	883,81^g	925,48^g
BWF	−0,011^d	395,75^c	415,53^d
WBWF	4,967^j	416,12^d	1122,91^h
WOF	0,079^e	255,74^a	279,09^b
MG	2,455^h	359,89^b	483,38^e

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 lactic acid concentration changes, 𝑐₀: initial concentration of lactic acid, 𝑐_end: final concentration of lactic acid.
a--iMeans within a column with different superscript letters are significantly different (P < 0.05).