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

Table A5.

Fermented coconut samples.

Culture Combination	Ketone		Terpene	Lactone
Culture Combination	2-Pentanone	2-3-Pentanedione	$α$ -Pinene	$γ$ -Nonalactone	Butyrolactone
YF-L01	11 ^a	89 ^c	76 ^bc	2153 ^ab	13 ^ab
YF-L02	8.5 ^a	66 ^b	64 ^ab	1884 ^ab	12 ^ab
BY-01	8.0 ^a	55 ^b	54 ^a	1381 ^a	8.0 ^a
YF-L01+LGG ^®	27 ^b	24 ^a	70 ^abc	2212 ^b	18 ^bc
YF-L02+LGG ^®	29 ^bc	18 ^a	87 ^c	2404 ^b	22 ^c
BY-01+LGG ^®	39 ^c	15 ^a	66 ^abc	2153 ^ab	14 ^ab

^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.