Table 3.
Multiple-strain starters specifically formulated for the manufacture of laboratory-scale prototypes of the three fermented beverages with red rice (RR), barley (B) and buckwheat (Bw).
| Substrate | Multiple-Strain Starter | Strain | Species | pH (8 h) | pH (24 h) |
|---|---|---|---|---|---|
| RR | 1 | BZ22 | Lacticaseibacillus paracasei | 5.65 ± 0.29 | 4.55 ± 0.13 |
| BZ33 | Lacticaseibacillus casei | 5.30 ± 0.14 | 3.97 ± 0.15 | ||
| BZ44 | Loigolactobacillus coryniformis | 5.69 ± 0.47 | 4.40 ± 0.27 | ||
| DSM 20021 | Lacticaseibacillus rhamnosus T | 5.70 ± 0.27 | 3.88 ± 0.10 | ||
| B | 2 | BZ33 | Lacticaseibacillus casei | 5.23 ± 0.75 | 3.82 ± 0.23 |
| BZ34 | Lacticaseibacillus casei/paracasei | 5.23 ± 0.75 | 3.82 ± 0.23 | ||
| BZ47 | Lacticaseibacillus casei/paracasei | 5.11 ± 0.06 | 3.83 ± 0.12 | ||
| DSM 20021 | Lacticaseibacillus rhamnosus T | 6.13 ± 0.13 | 3.92 ± 0.07 | ||
| Bw | 3 | BZ21 | Lacticaseibacillus casei | 5.42 ± 0.38 | 3.77 ± 0.05 |
| BZ22 | Lacticaseibacillus paracasei | 5.35 ± 0.37 | 4.08 ± 0.08 | ||
| BZ35 | Lacticaseibacillus casei | 5.85 ± 0.47 | 4.13 ± 0.24 |
T, Type strain.