Table 2.
The analysis of sugars, organic acids, and ethanol in Cornelian cherry juice fermented by free (FC) and immobilized Lactobacillus plantarum ATCC 14917 (IC).
| Parameter | Time | Lactobacillus plantarum ATCC 14917 | |
|---|---|---|---|
| FC | IC | ||
|
Sugars
(g/l) |
24 h | 51.5 ± 0.3 A,a | 50.4 ± 0.3 B,a |
| Week 1 | 47.3 ± 0.1 A,b | 42.3 ± 0.3 B,b | |
| Week 2 | 37.2 ± 0.4 A,c | 33.1 ± 0.3 B,c | |
| Week 3 | 24.2 ± 0.4 A,d | 21.8 ± 0.3 B,d | |
| Week 4 | 20.9 ± 0.5 A,e | 18.9 ± 0.3 B,e | |
|
Lactic Acid
(mg/100 mL) |
24 h | 11.2 ± 0.2 B,e | 24.2 ± 0.1 A,e |
| Week 1 | 39.8 ± 0.2 B,d | 41.4 ± 0.1 A,d | |
| Week 2 | 58.4 ± 0.2 B,c | 76.9 ± 0.2 A,c | |
| Week 3 | 81.1 ± 0.1 B,b | 94.8 ± 0.3 A,b | |
| Week 4 | 97.8 ± 0.3 B,a | 148.5 ± 0.4 A,a | |
|
Acetic Acid
(mg/100 mL) |
24 h | ND | ND |
| Week 1 | 1.2 ± 0.2 B,d | 3.4 ± 0.1 A,d | |
| Week 2 | 3.9 ± 0.2 B,c | 7.6 ± 0.2 A,c | |
| Week 3 | 6.4 ± 0.2 Bb | 9.2 ± 0.2 A,b | |
| Week 4 | 8.2 ± 0.2 B,a | 15.4 ± 0.3 A,a | |
|
Ethanol
(% v/v) |
24 h | 0.3 ± 0.1 A,b | 0.3 ± 0.1 A,c |
| Week 1 | 0.3 ± 0.1 A,b | 0.3 ± 0.1 A,c | |
| Week 2 | 0.4 ± 0.1 A,b | 0.6 ± 0.1 A,b | |
| Week 3 | 0.4 ± 0.1 A,b | 0.6 ± 0.1 A,b | |
| Week 4 | 0.7 ± 0.1 A,a | 0.9 ± 0.1 A,a | |
Different superscript letters within the rows (A–B) at the same time period of storage, as well as within the columns (a, b, c, and d) for each parameter examined indicates the statistically significant differences (2 WAY ANOVA, Duncan’s multiple range test, p < 0.05).