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

Table 6

Growth parameters of Lb. rhamnosus GG during storage of fermented cereal and pseudocereal substrates.

Substrate	Gr [log cfu g^−1 h^−1]	𝑁0 [log cfu g^−1]	𝑁max [log cfu g^−1]
RF	−0,00154^d	8,29^e	7,49^d
RG	0,00019^i	7,66^b	7,93^g
BF	−0,00300^b	8,59^f	7,15^c
WBF	0,00024^j	8,06^d	7,69^e
AF	−0,00188^c	7,96^d	6,70^b
AG	−0,00031^h	8,02^d	7,79^f
BWF	−0,00076^e	7,91^d	7,46^d
WBWF	−0,00517^a	7,80^c	5,85^a
WOF	−0,00037^g	7,35^a	7,41^d
MG	−0,00048^f	7,83^c	7,60^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.
Gr: growth rate, 𝑁₀: initial density of Lb. rhamnosus GG, 𝑁_max: final density of Lb. rhamnosus GG.
a--jMeans within a column with different superscript letters are significantly different (P < 0.05).