Table 3.
Change of organic acid content during pineapple juice fermentation supplemented by prebiotic.
| Strains | Organic acids | Concentration of organic acids (μmol/ml) | ||
|---|---|---|---|---|
| Time of prebiotic supplementation | ||||
| No prebiotic | 8 h | 24 h | ||
| L. acidophilus La5 | Lactic acid | 170.08 | 154.71 | 138.39 |
| Acetic acid | 31.66 | 25.31 | 28.07 | |
| Molar ratio of lactic acid to acetic acid | 5.37 | 6.11 | 4.93 | |
| L. plantarum 299V | Lactic acid | 166.76 | 144.17 | 149.15 |
| Acetic acid | 16.83 | 14.49 | 14.84 | |
| Molar ratio of lactic acid to acetic acid | 9.91 | 9.95 | 10.05 | |
| B. lactis Bb12 | Lactic acid | 6.97 | 14.77 | 6.19 |
| Acetic acid | 23.06 | 20.86 | 22.66 | |
| Molar ratio of lactic acid to acetic acid | 0.30 | 0.71 | 0.27 | |