Table 2.
Lactic acid bacteria (LAB) and yeast counts during storage time.
| Sample * | Time of Storage (days) | ||||
|---|---|---|---|---|---|
| 1 | 4 | 7 | 14 | 21 | |
| LAB (CFU/mL) | |||||
| A | 3.82 × 107 ± 0.64 Aa | 6.43 × 107 ± 0.04 Ba | 1.51 × 108 ± 0.35 Ca | 2.38 × 107 ± 0.40 Da | 2.64 × 107 ± 0.43 Ea |
| B | 1.38 × 108 ± 0.13 Ab | 2.05 × 108 ± 0.26 Bb | 2.30 × 108 ± 2.83 Cb | 1.06 × 108 ± 0.14 Db | 3.25 × 107 ± 1.91 Eb |
| C | 8.87 × 107 ± 2.10 Ac | 4.68 × 107 ± 0.32 Bc | 2.04 × 107 ± 1.36 Cc | 6.36 × 107 ± 0.40 Dc | 3.07 × 107 ± 0.47 Ec |
| Yeast (CFU/mL) | |||||
| A | 2.69 × 106 ± 0.84 Aa | 1.79 × 107 ± 2.07 Ba | 3.25 × 106 ± 0.50 Ca | 1.47 × 106 ± 0.20 Da | 1.56 × 106 ± 0.00 Ea |
| B | 6.64 × 108 ± 4.75 Ab | 1.50 × 109 ± 0.40 Bb | 1.43 × 108 ± 0.11 Cb | 7.97 × 107 ± 2.23 Db | 1.97 × 106 ± 0.03 Eab |
| C | 6.09 × 10 6± 2.57 Ac | 6.59 × 107 ± 0.06 Bc | 3.86 × 106 ± 0.50 Ca | 2.27 × 106 ± 0.03 Dc | 2.41 × 106 ± 0.19 Eb |
* Mixtures were produced with 5% (A), 10% (B), and 15% (C) of flaxseed oil cake. Values are means ± standard deviation of triplicate determinations. Means with different lowercase in the same column are significantly different at p < 0.05. Means with different uppercase in the same raw are significantly different at p < 0.05.