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

Table 10

Parameters of citric 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	−0,014^d	170,02^b	155,95^a
RG	—	—	—
BF	−0,066^f	216,76^c	165,06^a
WBF	−0,028^e	478,37^d	470,37^d
AF	−0,732^g	1121,94^f	822,96^f
AG	0,120^b	515,66^d	581,54^e
BWF	0,003^a	130,93^a	136,86^a
WBWF	−3,161^h	557,95^e	429,94^c
WOF	—	—	—
MG	0,037^c	228,06^c	249,15^b

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