Table 3.
Fold change of the extracellular amino and organic acids detected from the stationary phase of the studied fermentations
| Maltose/Glucose | Glucose/Maltose | |||
|---|---|---|---|---|
| Control | Flavourzyme supplementation | Control | Flavourzyme supplementation Alanine | |
| Alanine | > 20 | 1.97 | 0.51 | |
| Valine | > 20 | 2.09 | - | 0.48 |
| Leucine | > 20 | 9.36 | - | 0.11 |
| Isoleucine | > 20 | 9.36 | - | 0.11 |
| Proline | 2.51 | 0.29 | 0.40 | 3.43 |
| Citric acid | 0.95 | 0.52 | 1.05 | 1.94 |
| Phenylalanine | > 20 | 1.48 | - | 0.67 |
| Tyrosine | > 20 | > 20 | - | - |
| Sucinic acid | 0.45 | 0.23 | 2.24 | 4.28 |
| Cis-Aconitic Acid | - | - | > 20 | 6.62 |
| 2-oxoglutaric acid | - | - | > 20 | - |
| Pyruvic acid | > 20 | 0.36 | - | 2.79 |
| Citramalic acid | - | - | - | > 20 |
| 2-isopropylmalic acid | > 20 | - | - | - |
The underlined numbers represent the increase in the fold change for the respective metabolites between the Flavourzyme supplemented versus non-supplemented fermentations. The symbol "-"indicates that the compound was not present in at least one of the studied conditions.