. 2024 Jul 20;62(2):264–272. doi: 10.1007/s13197-024-06024-x

Table 4.

Viable cell counts (Log₁₀ CFU/mL) in plant-based kefir beverages after 24 h of fermentation

Formulation	Total aerobic mesophilic bacteria	Lactobacilli	Lactococci	Yeasts
WSP-MK	8.67 ± 0.84	8.02 ± 0.83 ^c	8.68 ± 0.89 ^a	4.55 ± 0.59 ^a
WSP-MKI	8.63 ± 0.89 ^a	8.52 ± 0.88^a	8.48 ± 0.89 ^a	5.23 ± 0.69 ^a
WSP-WK	8.51 ± 0.90 ^a	7.09 ± 0.81 ^e	9.10 ± 0.94 ^a	6.28 ± 0.77 ^a
WSP-WKI	8.80 ± 0.93 ^a	8.02 ± 0.86 ^c	8.85 ± 0.92 ^a	5.60 ± 0.62 ^a
WSBN-MK	8.26 ± 0.84 ^a	7.86 ± 0.87 ^d	9.15 ± 0.94 ^a	4.88 ± 0.56 ^a
WSBN-MKI	8.31 ± 0.89 ^a	7.92 ± 0.86 ^d	8.41 ± 0.89 ^a	5.15 ± 0.62 ^a
WSBN-WK	8.47 ± 0.84 ^a	8.13 ± 0.80 ^b	9.02 ± 0.89 ^a	4.46 ± 0.59 ^a
WSBN-WKI	8.64 ± 0.85 ^a	8.00 ± 0.86 ^c	8.91 ± 0.91 ^a	4.89 ± 0.55 ^a

^{a, b}: Different letters in the same row demonstrates statistically difference between samples (p ≤ 0.05) by the Scott-Knott test

WSP-MK (water-soluble extract of peanut + milk kefir); WSP-MKI (water-soluble extract of peanut + milk kefir + 3% of inulin); WSP-WK (water-soluble extract of peanut + water kefir); WSP-MKI (water-soluble extract of peanut + water kefir + 3% of inulin); WSBN-MK (water-soluble extract of Brazil nut + milk kefir); WSBN-MKI (water-soluble extract of Brazil nut + milk kefir + 3% of inulin); WSBN-WK (water-soluble extract of Brazil nut + water kefir); WSBN-MKI (water-soluble extract of Brazil nut + water kefir + 3% of inulin)