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. 2020 Dec 18;9(12):1894. doi: 10.3390/foods9121894

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Organic acid production through 24 h fermentation with the cocultures LP and LC in MM (model media—control); batch A (90% WF and 10% SF), B (95% WF and 5% SF), and C (100% WF); (A) lactic acid, (B) citric acid, (C) fumaric acid, (D) malic acid, (E) butyric acid, and (F) tartaric acid. Values displayed as mean ± SD of the triple measurements and symbols (ns, *, **, ***) express the not-significant or significant differences (p < 0.05) between the MM and the three batches (one-way analysis of variance (ANOVA), multiple comparison tests).