. 2021 Oct 9;52(4):2307–2317. doi: 10.1007/s42770-021-00628-7

Table 1.

Changes in organic acid of the fermented juices by lactic acid bacteria cultures

Juice	Fermentation time	Strain	Organic acid (g/L)
Juice	Fermentation time	Strain	Lactic acid	Citric acid	Malic acid	Succinic acid	Acetic acid	Butyric acid
Acerola	Before fermentation (0 h)		ND^c	0.17 ± 0.01^a	0.66 ± 0.03^a	0.46 ± 0.03^a	ND^b	ND^a
	After fermentation (18 h)	0743	7.49 ± 0.19^a	0.15 ± 0.03^a	ND^b	0.03 ± 0.01^b	ND^b	ND^a
		81	5.26 ± 0.46^b	ND^a	ND^b	0.37 ± 0.03^a	0.23 ± 0.03^a	ND^a
		Mix	7.76 ± 0.13^a	0.13 ± 0.01^a	ND^b	0.03 ± 0.01^b	ND^b	ND^a
Jelly palm	Before fermentation (0 h)		ND^c	2.99 ± 0.11^a	2.16 ± 0.03^a	6.30 ± 0.02^a	ND^d	ND^b
	After fermentation (18 h)	0743	2.72 ± 0.17^b	1.26 ± 0.17^b	ND^b	0.78 ± 0.01^c	0.35 ± 0.01^c	0.27 ± 0.01^a
		81	3.36 ± 0.03^a	0.71 ± 0.01^bc	ND^b	3.97 ± 0.02^b	1.12 ± 0.01^a	0.26 ± 0.01^a
		Mix	2.36 ± 0.02^b	0.57 ± 0.04^c	ND^b	0.85 ± 0.03^c	0.94 ± 0.01^b	0.27 ± 0.01^a
Passion fruit	Before fermentation (0 h)		0.06 ± 0.02^b	33.60 ± 0.88^a	0.60 ± 0.02^a	0.27 ± 0.01^a	ND^a	0.45 ± 0.06^a
	After fermentation (18 h)	0743	9.67 ± 1.32^a	27.73 ± 3.88^a	ND^b	ND^b	ND^a	ND^b
		81	8.39 ± 0.26^a	32.98 ± 0.52^a	ND^b	ND^b	ND^a	ND^b
		Mix	11.23 ± 0.06^a	30.99 ± 0.16^a	ND^b	ND^b	ND^a	ND^b

Means ± standard error in the same column for each juice, followed by different lowercase letters, indicate statistically significant differences at p ≤ 0.05, according to Tukey test (n = 3). 0743, L. plantarum CCMA 0743 monoculture; 81, L. paracasei LBC-81 monoculture; Mix, L. plantarum CCMA 0743 and L. paracasei LBC-81 binary inoculation

ND, not detected