Table 2.
Organic acid production profile of lactic acid bacteria (LAB) strains during incubation in MRS broth
| Organic acid | LAB strains | Concentration (g/L) | ||||
|---|---|---|---|---|---|---|
| 0 h | 2 h | 6 h | 12 h | 24 h | ||
| Lactic acid | LGGA | ND | 0.10 ± 0.01a | 0.36 ± 0.01a | 6.16 ± 0.47a | 17.23 ± 0.98b |
| JW15B | ND | 0.16 ± 0.01b | 1.28 ± 0.08b | 8.06 ± 0.26b | 12.60 ± 0.31a | |
| Acetic acid | LGG | ND | ND | 0.07 ± 0.01a | 0.27 ± 0.03a | 0.57 ± 0.04a |
| JW15 | ND | ND | 0.36 ± 0.03b | 1.08 ± 0.11b | 1.30 ± 0.05b | |
All values are presented as mean ± SD from triplicate of independent experiments
ND not detected
ALactobacillus rhamnosus GG; BWeissella cibaria JW15
a,bDifferent superscripts in the same column represent statistical significance based on unpaired one-tailed Student’s t test (p < 0.05)