Table 1.
The formulation characteristics of treatments
| Probiotic | Treatment symbol | Millet sprout (% m/m) | Rye sprout (% m/m) | Alfalfa sprout (% m/m) | Inulin (% m/m) | Oligofructose (% m/m) |
|---|---|---|---|---|---|---|
| L. plantarum | M50R25A25–I0O0 | 50 | 25 | 25 | 0 | 0 |
| M50R23.5A23.5–I3O0 | 50 | 23.5 | 23.5 | 3 | 0 | |
| M50R23.5A23.5–I0O3 | 50 | 23.5 | 23.5 | 0 | 3 | |
| M50R23.5A23.5–I1.5O1.5 | 50 | 23.5 | 23.5 | 1.5 | 1.5 | |
| L. casei | M50R25A25–I0O0 | 50 | 25 | 25 | 0 | 0 |
| M50R23.5A23.5–I3O0 | 50 | 23.5 | 23.5 | 3 | 0 | |
| M50R23.5A23.5–I0O3 | 50 | 23.5 | 23.5 | 0 | 3 | |
| M50R23.5A23.5–I1.5O1.5 | 50 | 23.5 | 23.5 | 1.5 | 1.5 | |
| L. plantarum + L. casei | M50R25A25–I0O0 | 50 | 25 | 25 | 0 | 0 |
| M50R23.5A23.5–I3O0 | 50 | 23.5 | 23.5 | 3 | 0 | |
| M50R23.5A23.5–I0O3 | 50 | 23.5 | 23.5 | 0 | 3 | |
| M50R23.5A23.5–I1.5O1.5 | 50 | 23.5 | 23.5 | 1.5 | 1.5 | |
| Without probiotic | M50R25A25–I0O0 | 50 | 25 | 25 | 0 | 0 |
| M50R23.5A23.5–I3O0 | 50 | 23.5 | 23.5 | 3 | 0 | |
| M50R23.5A23.5–I0O3 | 50 | 23.5 | 23.5 | 0 | 3 | |
| M50R23.5A23.5–I1.5O1.5 | 50 | 23.5 | 23.5 | 1.5 | 1.5 |