. 2021 Mar 10;10(3):573. doi: 10.3390/foods10030573

Table A4.

Fermented oat samples.

Culture Combination	Ketones	Ester	Terpene	Aldehyde	Alcohol
Culture Combination	2,3-Pentanedione	Ethyl Acetate	Limonene	Furfural	1-Hexanol	2-Propanol
YF-L01	54,063 ^d	1498 ^ab	18 ^a	10 ^ab	59 ^ab	724 ^b
YF-L02	12 ^b	1095 ^a	41 ^b	12 ^ab	120 ^b	115 ^a
BY-01	43,895 ^c	409 ^a	24 ^a	19 ^b	47 ^ab	6 ^a
YF-L01 + LGG^®	430 ^a	448 ^a	17 ^a	13 ^ab	15 ^a	123 ^a
YF-L02 + LGG^®	154 ^a	752 ^a	25 ^a	9.5 ^ab	22 ^ab	8.5 ^a
BY-01 + LGG^®	211 ^a	2205 ^b	21 ^a	8.5 ^a	44 ^ab	14 ^a

^abcd Means in the same column in each fermented base with different lowercase superscripts indicate significant differences between different culture combinations (p < 0.05). <LOD means that the results were below the levels of detection of the specific compound. Contents are represented as signal-to-noise values.