Table 4.

Phenolic compounds. Phenolic compounds (µg/mL) metabolized by lactic acid bacteria during cherry juice fermentation and further storage.

48 Hours
Compounds	37 °C	2360	4186	30 °C	1LE1	285	C1	POM1
p-Hydroxyphenyllactic acid	ND	0.986 ± 0.121 *	0.209 ± 0.047 *	ND	1.229 ± 0.187 *	1.462 ± 0.089 *	1.241 ± 0.148 *	1.134 ± 0.125 *
Phenyllactic acid	ND	0.483 ± 0.062 *	0.449 ± 0.024 *	ND	2.098 ± 0.187 *	1.905 ± 0.150 *	1.219 ± 0.076 *	1.930 ± 0.026 *
Caffeic acid	0.633 ± 0.025	0.743 ± 0.038 *	0.722 ± 0.030 *	0.586 ± 0.033	0.406 ± 0.270	ND	0.305 ± 0.040	0.062 ± 0.014 *
p-Coumaric acid	0.609 ± 0.274	0.594 ± 0.061	0.486 ± 0.105	0.288 ± 0.124	0.484 ± 0.134	ND	0.354 ± 0.207	ND
Protocatechuic acid	0.457 ± 0.197	0.508 ± 0.023	0.382 ± 0.103	0.253 ± 0.114	0.380 ± 0.131	ND	0.308 ± 0.273	ND
Dihydrocaffeic acid	ND	ND	ND	ND	0.307 ± 0.222	0.284 ± 0.043	0.131 ± 0.062	0.568 ± 0.070 *
14 Days
Compounds	37 °C	2360	4186	30 °C	1LE1	285	C1	POM1
p-Hydroxyphenyllactic acid	ND	1.272 ± 0.159 *	0.259 ± 0.030 *	ND	1.225 ± 0.025 *	1.473 ± 0.158 *	1.271 ± 0.115 *	1.295 ± 0.131 *
Phenyllactic acid	ND	0.559 ± 0.034 *	0.513 ± 0.006 *	ND	1.986 ± 0.087 *	2.150 ± 0.153 *	1.494 ± 0.141 *	2.208 ± 0.095 *
Caffeic acid	0.685 ± 0.062	0.789 ± 0.050	0.668 ± 0.038	0.702 ± 0.037	0.345 ± 0.241 *	ND	0.259 ± 0.024 *	0.092 ± 0.020 *
p-Coumaric acid	0.670 ± 0.294	0.472 ± 0.050	0.485 ± 0.126	0.412 ± 0.103	0.337 ± 0.019	ND	ND	ND
Protocatechuic acid	0.560 ± 0.290	0.484 ± 0.170	0.497 ± 0.217	0.357 ± 0.148	0.285 ± 0.052	ND	0.459 ± 0.247	ND
Dihydrocaffeic acid	ND	ND	ND	ND	0.317 ± 0.314	0.278 ± 0.022	0.124 ± 0.040	0.609 ± 0.041 *

* significant differences between the concentrations of each compound observed in fermented cherry juices and in the respective control, 37 °C for L. rhamnosus 2360 and L. paracasei 4186, 30 °C for L. plantarum 1LE1, 285, C1 and POM1. ND: not detected.