TABLE 6.
Cell numbers, consumption of arginine, and concentration ADI pathway metabolites in sourdoughs after 6 h of fermentation by L. sanfranciscensis CB1
| Parameter (unit) | Valuea in:
|
Ratio (R+/R−) | |
|---|---|---|---|
| Sourdough without arginine (R−) | Sourdough with 6 mM arginine (R+) | ||
| Lactic acid (mM) | 50A | 49A | 0.98 |
| Acetic acid (mM) | 10A | 10A | 0.9 |
| Ethanol (mM) | 46A | 45A | 0.93 |
| Log CFU/g | 9.5A | 9.5A | 1 |
| Arginine consumed (mM)b | 0.2B | 5.8A | 29 |
| Citrulline (mM) | 0.08B | 0.15A | 1.87 |
| Ornithine (mM) | 0.6B | 2.6A | 4.3 |
| NH3 (mM) | 12B | 38.9A | 4.1 |
a
Values in the same row without a common uppercase letter were significantly different (P < 0.05).
b
A 0.5 mM concentration of arginine were naturally contained in the dough.