Selective Fermentation of Lactobacillus and Streptococcus In Vitro: Effects of Chinese Fermented Glutinous Rice on the Growth Promotion of Potential Probiotics
Table 3
The contents (g/L) of organic acids and short-chain fatty acids in CRW-FBT and CRW.
CRW-FBT
CRW
value
Organic acids
Succinic acid
0.281 ± 0.008
0.280 ± 0.010
0.97
Tartaric acid
0.082 ± 0.002
0.050 ± 0.004
0.0003
Oxalic acid
0.013 ± 0.001
0.002 ± 0.001
＜0.0001
Malic acid
0.090 ± 0.001
n.d.
＜0.0001
Citric acid
0.348 ± 0.008
0.353 ± 0.007
0.44
Pyruvic acid
0.006 ± 0.001
n.d.
0.0001
Lactic acid
0.886 ± 0.031
1.472 ± 0.034
＜0.0001
Total
1.706 ± 0.051
2.157 ± 0.056
0.0001
Short-chain fatty acids
Formic acid
0.095 ± 0.003
0.091 ± 0.008
0.44
Acetic acid
0.155 ± 0.006
0.015 ± 0.004
＜0.0001
Propionic acid
0.138 ± 0.007
0.033 ± 0.008
＜0.0001
Butyric acid
0.011 ± 0.001
0.006 ± 0.001
0.0015
Total
0.399 ± 0.017
0.145 ± 0.021
＜0.0001
and exhibit significant differences at and levels between CRW-FBT and CRW after the same fermentation time. “nd.” represented “not detected.” Each value was expressed as means ± standard error (n = 3).
