Table 4.
Change of organic acid and carbohydrate content during apricot juice fermentation (24 h)
| Mixed cultures | Disaccharides (g/100 mL) | Glucose (g/100 mL) | Fructose (g/100 mL) | Acetic acid (mM) | Lactic acid (mM) | Molar ratio of lactic acid to acetic acid |
|---|---|---|---|---|---|---|
| (1) B. lactis Bb-12 and L. casei 01 |
0.48 ± 0.02 | 3.15 ± 0.12 | 5.55 ± 0.22 | 48 ± 2.3 | 89 ± 4.1 | 1.84 |
| (2) B. longum Bb-46 and L. casei 01 |
0.29 ± 0.01 | 2.99 ± 0.10 | 5.37 ± 0.28 | 27 ± 1.2 | 72 ± 2.8 | 2.71 |
| (3) B. lactis Bb-12 and L. acidophilus La-5 |
0.46 ± 0.02 | 3.08 ± 0.14 | 5.37 ± 0.20 | 38 ± 3.1 | 86 ± 3.5 | 2.23 |
| (4) B. longum Bb-46 and L. acidophilus La-5 |
0.25 ± 0.01 | 2.74 ± 0.14 | 4.84 ± 0.20 | 35 ± 1.9 | 70 ± 3.4 | 2.00 |