Table 2.
Propionic acid (PA) and acetic acid (AA) contents (g·kg−1 matrix) in barley malt matrix (BM) fermented for 168 hr by P freudenreichii strains 256, 263, and 266 without or with Co, RF, and NAM or DMBI supplementation
| Strain | Matrix + supplement | PA g·kg−1 | AA g·kg−1 |
|---|---|---|---|
| 256 | BM | 4.5 ± 0.17 | 3.6 ± 0.11 |
| BM Co | 4.7 ± 0.24 | 4.0 ± 0.24 | |
| BM Co + RF + NAM | 4.9 ± 0.40 | 3.5 ± 0.29 | |
| BM DMBI | 4.6 ± 0.28 | 3.6 ± 0.34 | |
| BM DMBI + Co | 4.4 ± 0.10 | 3.6 ± 0.03 | |
| 263 | BM | 4.8 ± 0.09 | 3.7 ± 0.08 |
| BM DMBI | 5.1 ± 0.18 | 3.9 ± 0.20 | |
| BM DMBI + Co | 4.9 ± 0.06 | 4.0 ± 0.12 | |
| 266 | BM | 4.2 ± 0.32 | 3.2 ± 0.21 |
| BM Co | 4.7 ± 0.40 | 4.0 ± 0.30 | |
| BM Co + RF + NAM | 5.4 ± 0.17 | 3.7 ± 0.20 | |
| BM DMBI | 4.6 ± 0.10 | 3.8 ± 0.13 | |
| BM DMBI + Co | 4.3 ± 0.15 | 3.4 ± 0.01 |
Co, cobalt chloride; RF, riboflavin; NAM, nicotinamide; DMBI, 5,6‐dimethylbenzimidazole.