Table 1.
Evolution of reducing sugars in the Kutukutu during fermentation by the various LAB at 25°C.
| Evolution of reducing sugar during fermentation (mg/100 g DM) | ||||||||
|---|---|---|---|---|---|---|---|---|
| Time (h) | Control | G11 | G25 | A6 | M11 | M41 | N25 | N33 |
| 0 | 168.2 ± 0.0d | 168.2 ± 0.0b | 168.2 ± 0.0b | 168.2 ± 0.0a | 168.2 ± 0.0a | 168.2 ± 0.0a | 168.2 ± 0.0a | 168.2 ± 0.0a |
| 24 | 168.0 ± 0.0d | 154.3 ± 3.5a | 189.5 ± 2.5c | 261.7 ± 10.5cd | 381.7 ± 6.2b | 277.6 ± 15.5b | 307.0 ± 2.5b | 286.0 ± 18.7b |
| 48 | 160.3 ± 1.0c | 282.9 ± 2.2e | 291.4 ± 11.8d | 263.6 ± 10.3d | 387.6 ± 7.0c | 314.2 ± 13.8c | 321.8 ± 7.6c | 354.0 ± 17.3c |
| 72 | 160.2 ± 1.3c | 270.5 ± 4.8d | 296.1 ± 10.9e | 254.3 ± 7.9cd | 377.5 ± 5.2d | 309.3 ± 12.9d | 313.7 ± 5.2d | 267.1 ± 17.3d |
| 96 | 157.1 ± 2.1b | 250.6 ± 0.6c | 305.0 ± 9.9ed | 234.5 ± 11.9b | 321.3 ± 7.4e | 287.0 ± 4.6e | 280.9 ± 6.8e | 218.2 ± 8.0e |
| 120 | 149.3 ± 2.4a | 246.4 ± 5.7c | 131.6 ± 6.9a | 247.7 ± 4.1bc | 250.8 ± 0.0f | 210.0 ± 8.8f | 236.2 ± 9.3f | 215.8 ± 2.5f |
The values followed by the same letter on the same column are not significantly different (P > 0.05).
T0 = control; G11 = L. brevis G11; G25 = L. brevis G25; A6 = L. plantarum A6; M11 = L. buchneri M11; M41 = L. cellobiosus M41; L. fermentum N33; L. fermentum N25.