Table 2.
TTA after 24 and 48 h of fermentation with lactic acid bacteria isolated from a cassava flour manufacturer in the municipality of Formiga, Minas Gerais (MG) state, Brazil.
| Species | TTA (%) |
|||||
|---|---|---|---|---|---|---|
| 24 h | 48 h | |||||
| Lb. brevis | 3.47 | ±0.06 | ay | 5.28 | ±0.07 | ax |
| Lc. garvieae | 3.37 | ±0.20 | ay | 5.28 | ±0.14 | ax |
| Lb. plantarum | 2.96 | ±0.08 | ay | 4.97 | ±0.19 | abx |
| Lc. lactis subsp. lactis | 1.63 | ±0.09 | ay | 4.47 | ±0.24 | abx |
| E. faecium | 2.79 | ±0.15 | ay | 4.35 | ±0.10 | abx |
| Ln. mesenteroides | 2.74 | ±0.44 | ay | 3.77 | ±0.03 | abx |
| Lb. parabuchneri | 2.07 | ±0.08 | ay | 3.51 | ±0.10 | abx |
| Lb. fermentum | 2.57 | ±0.09 | ay | 3.50 | ±0.03 | abx |
| W. cibaria | 0.97 | ±0.16 | ay | 3.11 | ±0.05 | abx |
| Lb. ghanensis | 0.62 | ±0.13 | ay | 2.68 | ±0.14 | abx |
| Lb. harbinensis | 2.59 | ±0.04 | ax | 2.55 | ±0.10 | abx |
| Lb. casei/Lb. paracasei | 1.26 | ±0.04 | ay | 2.33 | ±0.20 | bx |
Mean values ± standard deviation in the same line followed by different superscript letters (x, y) are significantly different (p < 0.001). Mean values ± standard deviation in the same column followed by different superscript letter (a, b) are significantly different (p < 0.001).