Table 1.
Viability of the potential probiotic strain Lactobacillus paracasei SP5 in the fermented chokeberry juice at 30 °C in different initial sugar concentrations (ISC) after 48 h and 4 weeks.
| ISC | Time | Cell Counts | ||
|---|---|---|---|---|
| L. paracasei SP5 | Yeasts and Fungi | Coliforms | ||
| g/L | Log cfu/mL | |||
| 61.0 | 48 h | 7.2 ± 0.11 c | nd | nd |
| 1st week | 9.1 ± 0.08 a | nd | nd | |
| 2nd week | 9.3 ± 0.13 a | nd | nd | |
| 3rd week | 8.2 ± 0.12 b | nd | nd | |
| 4th week | 6.5 ± 0.12 d | nd | nd | |
| 40.3 | nd | nd | ||
| 48 h | 9.5 ± 0.07 b | nd | nd | |
| 1st week | 10.1 ± 0.05 a | nd | nd | |
| 2nd week | 10.1 ± 0.12 a | nd | nd | |
| 3rd week | 9.1 ± 0.05 c | nd | nd | |
| 4th week | 7.9 ± 0.05 d | nd | nd | |
| 28.8 | nd | nd | ||
| 48 h | 7.4 ± 0.11 c | nd | nd | |
| 1st week | 8.5 ± 0.12 b | nd | nd | |
| 2nd week | 9,5 ± 0.10 a | nd | nd | |
| 3rd week | 7.5 ± 0.11 c | nd | nd | |
| 4th week | 5.1 ± 0.12 d | nd | nd | |
a–d Different superscript letters in columns for the same ISC indicate statistically significant differences (multifactor (MF)-ANOVA with Tukey’s honestly significant difference (HSD) multiple range test), nd: not detected (no visible colony or less than 10 cfu/mL).