Table 2.

Levels of lactic and acetic acid in faba bean fermentates, values expressed in %DM.

	Ferm. Time [h]	Acetic Acid ${}^{\mathit{S},\mathit{T}}$	Lactic Acid ${}^{\mathit{S},\mathit{T}}$	Fermentation Quotient ${}^{\mathit{S}}$
Faba bean	0	n.d.	n.d.	-
dehulled	6	0.45 ± 0.01 ${}^l$	0.51 ± 0.01 ${}^h$	0.76 ± 0.03 ${}^{cd}$
flour	12	0.69 ± 0.00 ${}^k$	0.95 ± 0.02 ${}^g$	0.91 ± 0.02 ${}^{ab}$
(DFSD)	18	0.75 ± 0.01 ${}^{jk}$	1.13 ± 0.02 ${}^{ef}$	1.00 ± 0.02 ${}^a$
	24	0.84 ± 0.01 ${}^{ij}$	1.23 ± 0.02 ${}^{def}$	0.98 ± 0.02 ${}^a$
	30	0.91 ± 0.01 ${}^{hi}$	1.25 ± 0.01 ${}^{cdef}$	0.92 ± 0.02 ${}^{ab}$
	36	1.01 ± 0.02 ${}^{gh}$	1.33 ± 0.02 ${}^{abcd}$	0.88 ± 0.03 ${}^{abc}$
	42	1.04 ± 0.03 ${}^{efg}$	1.37 ± 0.04 ${}^{abc}$	0.88 ± 0.06 ${}^{abc}$
	48	1.16 ± 0.10 ${}^{cd}$	1.32 ± 0.13 ${}^{bcd}$	0.77 ± 0.15 ${}^{cd}$
Faba bean	0	n.d.	n.d.	-
high-protein	6	0.56 ± 0.01 ${}^l$	0.64 ± 0.02 ${}^h$	0.75 ± 0.02 ${}^{cd}$
flour	12	1.02 ± 0.00 ${}^{fg}$	1.13 ± 0.02 ${}^f$	0.74 ± 0.02 ${}^d$
(PRSD)	18	1.07 ± 0.02 ${}^{defg}$	1.25 ± 0.02 ${}^{cde}$	0.78 ± 0.02 ${}^{cd}$
	24	1.14 ± 0.03 ${}^{cde}$	1.33 ± 0.03 ${}^{bcd}$	0.78 ± 0.04 ${}^{cd}$
	30	1.12 ± 0.05 ${}^{def}$	1.35 ± 0.04 ${}^{abcd}$	0.80 ± 0.06 ${}^{bcd}$
	36	1.24 ± 0.06 ${}^{bc}$	1.41 ± 0.06 ${}^{ab}$	0.76 ± 0.07 ${}^{cd}$
	42	1.29 ± 0.05 ${}^{ab}$	1.45 ± 0.06 ${}^a$	0.76 ± 0.07 ${}^{cd}$
	48	1.37 ± 0.14 ${}^a$	1.41 ± 0.13 ${}^{ab}$	0.70 ± 0.14 ${}^d$

Means ± standard deviation with different lower case letters in the same column are significantly different at p < 0.05. not detected or levels below 0.17 %DM. ${}^S$ Two-way ANOVA confirmed significant effect (p < 0.05) of substrate (DF/PR) on this variable. ${}^T$ Two-way ANOVA confirmed significant effect (p < 0.05) of fermentation time (0–6 h) on this variable