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

Table 4

Parameters of acetic 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	4.34^f	—	35.44^b	76.98^c
RG	30.59^h	—	0.50^a	79.01^c
BF	18.64^g	6.28^b	56.93^d	126.06^e
WBF	0.29^c	—	65.29^e	72.14^c
AF	16.92^g	3.95^a	112.77^g	221.21^f
AG	−3.99^a	—	147.53^h	94.87^d
BWF	—	—	—	—
WBWF	−1.99^b	—	69.12^e	34.61^a
WOF	0.97^d	—	77.35^f	90.64^d
MG	1.56^e	—	44.68^c	57.87^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 acetic acid concentration changes, 𝜆_acid: lag phase 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).