Table 2.
Influence of refrigerated storage on the pH and dry matter content of fermented mare milk with and without added HCB.
| Sample Variant | Storage Time (Days) | ||||
|---|---|---|---|---|---|
| 1 | 7 | 14 | 21 | ||
| pH 1 | |||||
| without added HCB | LP | 4.63 ± 0.01 aA | 4.63 ± 0.01 aA | 4.50 ± 0.01 bA | 4.48 ± 0.02 cA |
| LC | 4.60 ± 0.02 aA | 4.60 ± 0.01 aA | 4.47 ± 0.02 bA | 4.44 ± 0.01 cA | |
| Mix | 4.58 ± 0.02 aA | 4.54 ± 0.01 bA | 4.52 ± 0.01 cA | 4.51 ± 0.01 dA | |
| with added HCB | LPHCB | 4.58 ± 0.02 aA | 4.53 ± 0.01 bA | 4.50 ± 0.01 cA | 4.48 ± 0.01 dA |
| LCHCB | 4.60 ± 0.01 aA | 4.58 ± 0.01 bA | 4.30 ± 0.01 dA | 4.47 ± 0.02 cA | |
| MixHCB | 4.64 ± 0.02 aA | 4.62 ± 0.01 bA | 4.30 ± 0.02 dA | 4.47 ± 0.01 cA | |
| Dry weight (%) 1 | |||||
| without added HCB | LP | 9.11 ± 0.01 aA | 9.10 ± 0.01 aA | 9.11 ± 0.01 aA | 9.13 ± 0.01 aA |
| LC | 8.79 ± 0.02 aA | 8.82 ± 0.01 aA | 8.80 ± 0.01 aA | 8.79 ± 0.01 aA | |
| Mix | 9.56 ± 0.02 aA | 9.51 ± 0.01 aA | 9.52 ± 0.01 aA | 9.56 ± 0.01 aA | |
| with added HCB | LPHCB | 9.62 ± 0.01 aA | 9.62 ± 0.02 aA | 9.62 ± 0.01 aA | 9.62 ± 0.01 aA |
| LCHCB | 8.44 ± 0.02 aA | 8.44 ± 0.01 aA | 8.44 ± 0.02 aA | 8.44 ± 0.02 aA | |
| MixHCB | 9.52 ± 0.02 aA | 9.54 ± 0.02 aA | 9.49 ± 0.02 aA | 9.51 ± 0.02 aA | |
1 arithmetic mean ± standard deviation; lowercase letters—significant differences (p < 0.05) during storage in individual variants of fermented beverages; capital letters—significant differences (p < 0.05) between samples inoculated with the same strain (pair-wise comparison samples with and without HCB).