Table 3.
Results of power-law rheological parameters n and k derived from equation 1, of each mix culture inoculated in skimmed milk (SSM) and soymilk (SBB).
| k (Pa sn) | n | |||||
|---|---|---|---|---|---|---|
| Mix Culture | Medium | SP (%) | t0 | t24 | t0 | t24 |
| I | SSM | 0 | 0.008bB ± 0.002 | 4.732aA ± 0.039 | 0.839abA ± 0.038 | 0.150dB ± 0.005 |
| 0.25 | 0.010bB ± 0.006 | 2.562bcA ± 0.221 | 0.839abA ± 0.120 | 0.262abB ± 0.015 | ||
| 0.50 | 0.008bB ± 0.001 | 1.777cA ± 0.110 | 0.862aA ± 0.033 | 0.270aB ± 0.014 | ||
| SBB | 0 | 0.034aB ± <0.001 | 4.513aA ± 0.034 | 0.705cA ± 0.003 | 0.182cdB ± 0.021 | |
| 0.25 | 0.033aB ± 0.001 | 4.321aA ± 0.579 | 0.722bcA ± 0.004 | 0.194cdB ± 0.033 | ||
| 0.50 | 0.039aB ± 0.008 | 3.092bA ± 0.716 | 0.704cA ± 0.022 | 0.22bcB ± 0.012 | ||
| II | SSM | 0 | 0.007bB ± 0.002 | 3.618aA ± 0.629 | 0.873aA ± 0.027 | 0.207bB ± 0.062 |
| 0.25 | 0.016bB ± 0.007 | 1.667bA ± 0.462 | 0.763abA ± 0.092 | 0.31aB ± 0.018 | ||
| 0.50 | 0.009bB ± 0.005 | 1.062bA ± 0.033 | 0.847aA ± 0.070 | 0.362aB ± 0.001 | ||
| SBB | 0 | 0.030aB ± 0.004 | 3.100aA ± 0.855 | 0.717bA ± 0.016 | 0.198bB ± 0.049 | |
| 0.25 | 0.033aB ± 0.001 | 3.333aA ± 0.380 | 0.720bA ± 0.008 | 0.158bB ± 0.034 | ||
| 0.50 | 0.038aB ± 0.001 | 3.529aA ± 0.084 | 0.712bA ± 0.008 | 0.124bB ± <0.001 | ||
| III | SSM | 0 | 0.009bB ± 0.001 | 1.325dA ± 0.225 | 0.757aA ± 0.008 | 0.520aB ± 0.033 |
| 0.25 | 0.011bB ± 0.005 | 2.684cA ± 0.288 | 0.687aA ± 0.030 | 0.366cB ± 0.001 | ||
| 0.50 | 0.008bB ± 0.002 | 1.529dA ± 0.247 | 0.691aA ± 0.029 | 0.439bB ± <0.001 | ||
| SBB | 0 | 0.026aB ± 0.010 | 2.786cA ± 0.049 | 0.735aA ± 0.147 | 0.306dB ± <0.001 | |
| 0.25 | 0.035aB ± 0.005 | 7.419aA ± 1.963 | 0.696aA ± 0.030 | 0.132eB ± 0.018 | ||
| 0.50 | 0.025aB ± 0.005 | 5.038bA ± 0.293 | 0.744aA ± 0.035 | 0.277dB ± 0.011 | ||
| IV | SSM | 0 | 0.012dB ± 0.004 | 2.455bcA ± 0.27 | 0.781bA ± 0.049 | 0.294abB ± 0.016 |
| 0.25 | 0.008dB ± 0.001 | 1.532cA ± 0.101 | 0.869aA ± 0.039 | 0.311aB ± 0.004 | ||
| 0.50 | 0.007dB ± <0.001 | 1.294cA ± 0.110 | 0.894aA ± 0.017 | 0.317aB ± 0.008 | ||
| SBB | 0 | 0.025aB ± <0.001 | 4.625aA ± 1.223 | 0.746bcA ± 0.001 | 0.150dB ± 0.021 | |
| 0.25 | 0.035bB ± <0.001 | 3.223bA ± 0.156 | 0.702cA ± 0.014 | 0.220cB ± 0.039 | ||
| 0.50 | 0.044cB ± 0.007 | 2.63bcA ± 0.461 | 0.677cA ± 0.030 | 0.250bcB ± 0.013 | ||
Observations were made before (t0) and after 24 h (t24) the beginning of the fermentation. a–c Different lowercase letters indicate differences in samples fermented by a mix culture (I, II, III, IV), having different growth media (SSM, SBB) and percentages of added SP% (0, 0.25% 0.50%) and compared at the same time (t0 or t24). A–B Different uppercase letters indicate differences in the same sample (row) compared before (t0) and after (t24) fermentation.