Table 6.
Analysis of the antifungal compounds present in BR ingredients in g/100 g of dry matter. BR-UnF and BR-Ster represent control ingredients: unfermented barley rootlets and sterile, freeze-dried barley rootlets, respectively. BR-TR116, BR-MG1, BR-FST2.11, BR-R29, and BR-FST1.7 illustrate fermented rootlet ingredients that were fermented using L. citreum TR116, W. cibaria MG1, L. amylovorus FST2.11, L. reuteri R29, and L. plantarum FST1.7, respectively. Results are represented as means ± standard deviation. No significant differences were found between samples that shared the same subscript letter in the same row (p < 0.05).
| Antifungal Compound | BR-UnF | BR-Ster | BR-TR116 | BR-MG1 | BR-FST2.11 | BR-R29 | BR-FST1.7 |
|---|---|---|---|---|---|---|---|
| Hydroxyphenyllactic acid | n.d. | n.d. | 0.637 ± 0.091 a | n.d. | 2.483 ± 0.247 b | 2.239 ± 0.087 b | 9.136 ± 0.104 c |
| 4-Hydroxybenzoic acid | 0.928 ± 0.006 d | 1.215 ± 0.109 c,d | 1.177 ± 0.036 c | 0.881 ± 0.101 a,c,d | 0.864 ± 0.078 a,b,d | 0.653 ± 0.034 a | 0.861 ± 0.004 b,c |
| Vanillic acid | 1.316 ± 0.018 b | 1.551 ± 0.171 b | 1.270 ± 0.038 b | 1.367 ± 0.150 b | 1.144 ± 0.157 a,b | 1.199 ± 0.057 b | 0.553 ± 0.006 a |
| Phenyllactic acid | n.d. | n.d. | 5.254 ± 0.179 b | 0.562 ± 0.078 a | 5.223 ± 0.740 b | 15.645 ± 0.589 c | 13.387 ± 0.074 c |
| Hydroferulic acid | n.d. | n.d. | n.d. | 0.924 ± 0.050 a | 0.973 ± 0.132 a | n.d. | 0.815 ± 0.019 a |
| Coumaric acid | n.d. | 0.537 ± 0.090 a | 0.842 ± 0.057 b | n.d. | n.d. | n.d. | n.d. |
| Ferulic acid | 1.008 ± 0.095 a | 1.656 ± 0.197 b | 2.220 ± 0.079 c | n.d. | n.d. | 4.068 ± 0.164 d | n.d. |
n.d. defined as not detected.