Table 2.
Sugars concentration (mg/L) in beverages made with hydrolyzed lentil grains and fermented with Lactobacillus acidophilus ATCC 4356 (LeA), L. fermentum DSM 20052 (LeF), L. paracasei subsp. paracasei DSM 20312 (LeP) for 24 h at 37 °C. A beverage without bacterial inoculum (Le) was used as control.
| Sugar | Le | LeA | LeF | LeP |
|---|---|---|---|---|
| Fructose | 70.95 ± 2.69 a | 21.26 ± 0.99 c | 39.56 ± 1.67 b | 35.75 ± 1.78 b |
| Glucose | 118.36 ± 4.89 | nd | nd | nd |
| Sucrose | 984.87 ± 30.55 a | 439.80 ± 14.33 c | 298.45 ± 7.95 d | 598.70 ± 17.93 b |
| Raffinose | 224.83 ± 10.16 c | 147.08 ± 5.62 d | 333.88 ± 14.85 b | 693.66 ± 33.28 a |
| Stachyose | 1309.59 ± 63.68 a | 35.96 ± 1.09 d | 421.72 ± 19.23 c | 849.20 ± 38.26 b |
| Verbascose | 33.72 ± 1.29 a | nd | 10.54 ± 0.46 b | 32.99 ± 1.42 a |
The data are the means of three independent experiments ± standard deviations (n = 3). a–d Values in the same row, with different superscript letters, differ significantly (P < 0.05). nd: not detected.