Table 1.
Population of lactobacilli in bean–based beverages (means ± standard deviations, n = 4).
| Bean–Based Beverages Fermented by: | Before Fermentation [log10 CFU/g] | After Fermentation [log10 CFU/g] |
|---|---|---|
| Lb. acidophilus La3 | 8.4 ± 0.3 | 8.3 ± 0.2 |
| Lb. brevis L342 | 8.6 ± 0.2 | 8.2 ± 0.3 |
| Lb. casei 01 | 7.6 ± 0.1 | 7.8 ± 0.4 |
| Lb. delbrueckii subsp. bulgaricus ATCC 11842 | 7.5 ± 0.2 | 7.6 ± 0.2 |
| Lb. delbrueckii subsp. lactis ATCC 4797 | 7.6 ± 0.3 | 7.5 ± 0.2 |
| Lb. fermentum ATCC 9338 | 7.8 ± 0.4 | 8.1 ± 0.2 |
| Lb. helveticus LH–B01 | 8.1 ± 0.2 | 8.0 ± 0.1 |
| Lb. paracasei BGP1 | 8.2 ± 0.3 | 8.2 ± 0.3 |
| Lb. plantarum DSM 9843 | 8.7 ± 0.2 | 8.5 ± 0.2 |
| Lb. rhamnosus LH32 | 8.1 ± 0.1 | 8.2 ± 0.2 |
In all cases, there was no significant effect (p < 0.05).