Table 2.
Changes in pH and SCFAs in fermented cultures that were supplemented with HLP at different times during in vitro fermentation.
| Time (h) | 0 | 6 | 12 | 24 | 48 |
|---|---|---|---|---|---|
| pH | 6.87 ± 0.01 e | 4.59 ± 0.02 f | 4.49 ± 0.00 a | 5.55 ± 0.01 c | 5.91 ± 0.02 d |
| Acetic acid (mmol/mL) | 9.65 ± 0.26 a | 39.00 ± 5.90 b,c | 70.71 ± 1.48 d | 34.99 ± 1.3 b | 45.53 ± 9.86 b |
| Propionic acid (mmol/mL) | 2.93 ± 0.05 a | 7.04 ± 1.01 b | 16.00 ± 0.92 c | 16.26 ± 0.92 c | 18.26 ± 3.93 c |
| Isobutyric acid (mmol/mL) | 0.26 ± 0.01a | 0.36 ± 0.04 a | 0.15 ± 0.02 a | 2.32 ± 0.13 c | 3.15 ± 0.58 d |
| Butyric acid (mmol/mL) | 2.70 ± 0.31 a | 3.09 ± 0.84 a | 3.53 ± 0.43 a | 28.30 ± 1.61 b | 33.76 ± 7.20 c |
| Isovaleric acid (mmol/mL) | 0.40 ± 0.04 a | 0.63 ± 0.02 a | 0.32 ± 0.03 a | 2.99 ± 0.18 b | 3.93 ± 0.68 c |
| Pentanoic acid (mmol/mL) | 0.64 ± 0.08 a | 0.42 ± 0.02 a | 0.41 ± 0.07 a | 4.62 ± 0.18 b | 6.51 ± 1.34 c |
| Total (mmol/mL) | 16.58 ± 0.74 a | 50.54 ± 5.99 b | 91.12 ± 2.88 c | 89.47 ± 4.30 c | 111.13 ± 23.19 d |
Values are the means ± SD of three replicates. Data that are followed by different letters on the same line are significantly different (p < 0.05).