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

Table 9

Parameters of acetic 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	0,016^d	60,60^b	63,15^b
RG	0,069^f	94,91^d	117,07^e
BF	0,007^c	88,67^d	78,48^c
WBF	0,058^e	94,44^d	120,77^e
AF	−0,091^b	258,30^f	227,02^f
AG	0,098^g	162,46^e	225,97^f
BWF	6,793^h	0,05^a	40,87^a
WBWF	−0,236^a	60,94^b	37,78^a
WOF	0,052^e	92,55^d	117,28^e
MG	0,015^d	82,33^c	90,11^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 acetic acid concentration changes, 𝑐₀: initial concentration of acetic acid, 𝑐_end: final concentration of acetic acid.
a--hMeans within a column with different superscript letters are significantly different (P < 0.05).