. 2020 Sep 3;8(9):1348. doi: 10.3390/microorganisms8091348

Table 2.

The fatty acids profile of the raw white bean “Piękny Jaś Karłowy” seeds and the obtained bean-based beverages (means ± standard deviations, n = 4).

Fatty Acid Share [%] in the Total Pool of Fatty Acids in the Samples:	Palmitic C16:0	Stearic C18:0	Oleic C18:1 n–9c	Linoleic C 18:2 n–6c	α–Linolenic C18:3 n–3
Raw white bean	12.79 ± 0.57 ^a	3.68 ± 0.16 ^a	17.59 ±0.78 ^a	39.26 ±1.74 ^d	23.25 ±1.03 ^c
Bean–based beverages before fermentation	16.72 ± 0.74 ^d	5.66 ± 0.25 ^c	18.30 ±0.81 ^a	33.59 ±1.49 ^a	18.97 ±0.84 ^a
Bean–based beverages fermented by:
Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842	13.10 ± 0.57 ^a.b	4.46 ± 0.20 ^b	18.62 ± 0.82 ^a	37.12 ± 1.64 ^b.c	22.42 ± 0.99 ^c
Lactobacillus fermentum ATCC 9338	13.93 ± 0.62 ^b.c	4.45 ± 0.20 ^b	17.52 ± 0.78 ^a	38.23 ± 1.69 ^c.d	21.51 ± 0.95 ^b
Lactobacillus plantarum DSM 9843	12.15 ± 0.54 ^a	4.70 ± 0.21 ^b	19.38 ± 0.86 ^b	36.78 ± 1.63 ^b	21.95 ± 0.97 ^b.c
Lactobacillus casei 01	13.59 ± 0.60 ^b	5.73 ± 0.25 ^c	23.41 ± 1.04 ^d	32.99 ± 1.46 ^a	19.05 ± 0.84 ^a
Lactobacillus delbrueckii subsp. lactis ATCC 4797	13.77 ± 0.61 ^b	5.74 ± 0.25 ^c	18.67 ± 0.83 ^a	35.37 ± 1.56 ^a.b	21.33 ± 0.94 ^b
Lactobacillus brevis L342	14.97 ± 0.66 ^c	5.34 ± 0.24 ^c	20.54 ± 0.91 ^c	34.58 ± 1.53 ^a	20.40 ± 0.90 ^a.b
Lactobacillus helveticus LH–B01	14.66 ± 0.65 ^c	7.33 ± 0.32 ^d	18.79 ± 0.83 ^a.b	35.02 ± 1.55 ^a	19.65 ± 0.87 ^a
Lactobacillus paracasei BGP1	13.92 ± 0.62 ^b	5.77 ± 0.26 ^c	17.86 ± 0.79 ^a	36.93 ± 1.63 ^b	20.91 ± 0.93 ^a.b
Lactobacillus acidophilus La3	14.00 ± 0.62 ^c	5.11 ± 0.23 ^c	18.28 ± 0.81 ^a	36.49 ± 1.61 ^b	21.16 ± 0.94 ^b
Lactobacillus rhamnosus LH32	13.59 ± 0.60 ^b	4.32 ± 0.19 ^b	17.63 ± 0.78 ^a	38.06 ±1.68 ^c	21.67 ± 0.96 ^b

Other minor fatty acids in the fatty acid profile include 14:0, 16:1, 17:0, 20:0 and 22:0. a, b, c—Means with different uppercase letters in the same column are significantly different (p < 0.05).