Table 2.
Change of organic acid content during apricot juice fermentation
| Strains | Acetic acid | Lactic acid | Citric acid | Malic acid | Succinic acid | Molar ratio of lactic acid to acetic acid |
|---|---|---|---|---|---|---|
| Concentration (mM) | ||||||
| 0 h | – | – | 17 ± 1.05 | 48 ± 1.81 | 22 ± 1.13 | – |
| B. lactis Bb-12 | 18 ± 1.08 | 81 ± 3.22 | 17 ± 0.89 | 24 ± 1.01 | 12 ± 0.82 | 4.42 |
| B. longum Bb-46 | 20 ± 1.31 | 87 ± 4.06 | 17 ± 0.91 | 25 ± 1.01 | 13 ± 0.64 | 4.33 |
| L. casei 01 | 25 ± 1.84 | 74 ± 3.18 | 10 ± 0.68 | 16 ± 0.87 | 8 ± 0.17 | 2.98 |
| L. acidophilus La-5 | 30 ± 1.78 | 80 ± 4.28 | 17 ± 0.95 | 26 ± 0.98 | 14 ± 0.34 | 2.67 |