Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Table 4

Changes in organic acid of the fermented papaya juices.

Organic acids	Papaya juice (mg/100 mL)	Fermented 48 h with L. acidophilus (mg/100 mL)	Fermented 48 h with L. plantarum (mg/100 mL)
Lactic acid
Oxalic acid
Tartaric acid
Formic acid
Pyruvic acid
Malic acid
Acetic acid
Total organic acid	416	725	752

Values are expressed as the mean ± SD. Values with different letters (a ~ c) in the same row are significantly different at .