TABLE 2.

The amount of carbohydrates, organic acids, and alcohols for Sc fermentation.

	Time	Batch A	Batch B	Batch C
Fructose	0	8.85 ± 0.08**	5.64 ± 0.06**	0.73 ± 0.02**
	4	9.15 ± 0.08**	5.34 ± 0.09**	0.89 ± 0.09**
	8	9.69 ± 0.06**	5.39 ± 0.08**	0.84 ± 0.05**
	12	8.76 ± 0.10**	4.86 ± 0.09**	0.72 ± 0.02**
	24	0.81 ± 0.02**	0.28 ± 0.06**	N.D.
	48	0.18 ± 0.03**	N.D.	N.D.
	72	0.05 ± 0.01**	N.D.	N.D.
Glucose	0	3.27 ± 0.17**	2.26 ± 0.06**	0.46 ± 0.07**
	4	3.33 ± 0.06**	2.06 ± 0.06**	0.54 ± 0.04**
	8	3.44 ± 0.06**	1.94 ± 0.05**	0.43 ± 0.02**
	12	2.86 ± 0.06**	1.19 ± 0.07**	0.22 ± 0.03**
	24–72	N.D.	N.D.	N.D.
Maltose	0	1.25 ± 0.03**	0.85 ± 0.04*	0.67 ± 0.07**
	4	1.48 ± 0.09**	1.16 ± 0.05**	1.09 ± 0.07NS(0.574)
	8	1.42 ± 0.06NS(0.326)	1.36 ± 0.04**	1.16 ± 0.03**
	12	1.53 ± 0.10NS(0.626)	1.33 ± 0.06NS(0.899)	1.48 ± 0.43NS(0.756)
	24	0.32 ± 0.01**	0.23 ± 0.02**	0.20 ± 0.01NS(0.110)
	48	0.17 ± 0.01**	0.10 ± 0.01**	0.11 ± 0.01NS(0.688)
	72	0.09 ± 0.01NS(0.783)	0.095 ± 0.002*	0.13 ± 0.01*
Citric acid	0	0.09 ± 0.01**	0.052 ± 0.001**	0.038 ± 0.001**
	4	0.093 ± 0.003**	0.056 ± 0.003**	0.049 ± 0.002*
	8	0.09 ± 0.01**	0.053 ± 0.008**	0.043 ± 0.006NS(0.408)
	12	0.09 ± 0.01*	0.054 ± 0.002**	0.052 ± 0.007NS(0.899)
	24	0.09 ± 0.01**	0.046 ± 0.001**	0.044 ± 0.002NS(0.899)
	48	0.052 ± 0.002*	0.032 ± 0.002NS(0.055)	0.032 ± 0.001NS(0.867)
	72	0.05 ± 0.01*	0.021 ± 0.001*	0.037 ± 0.001NS(0.782)
Lactic acid	0–12	N.D.	N.D.	N.D.
	24	0.063 ± 0.003**	0.101 ± 0.002**	0.131 ± 0.003*
	48	0.20 ± 0.01**	0.27 ± 0.02**	0.14 ± 0.01**
	72	0.28 ± 0.01**	0.37 ± 0.02NS(0.090)	0.24 ± 0.01**
Acetic acid	0–12	N.D.	N.D.	N.D.
	24	N.D.	0.08 ± 0.01**	0.29 ± 0.02**
	48	0.12 ± 0.02**	0.30 ± 0.02**	0.30 ± 0.01NS(0.852)
	72	0.23 ± 0.01NS(0.899)	0.23 ± 0.01*	0.28 ± 0.02*
Mannitol	0–12	N.D.	N.D.	N.D.
	24	0.161 ± 0.001**	0.084 ± 0.001**	N.D.
	48	0.26 ± 0.01**	0.18 ± 0.01**	N.D.
	72	0.37 ± 0.04**	0.183 ± 0.001**	N.D.
Erythritol	0–12	N.D.	N.D.	N.D.
	24	0.05 ± 0.01NS(0.483)	0.04 ± 0.01NS(0.702)	0.062 ± 0.001NS(0.184)
	48	0.095 ± 0.003*	0.06 ± 0.01NS(0.265)	0.071 ± 0.02NS(0.350)
	72	0.10 ± 0.01**	0.07 ± 0.01NS(0.237)	0.092 ± 0.004NS(0.068)
Glycerol	0	0.047 ± 0.002NS(0.324)	0.034 ± 0.001**	N.D.
	4	0.06 ± 0.05NS(0.769)	0.04 ± 0.03NS(0.198)	N.D.
	8	0.06 ± 0.06NS(0.899)	0.05 ± 0.04NS(0.281)	N.D.
	12	0.064 ± 0.001NS(0.651)	0.053 ± 0.003**	0.019 ± 0.001**
	24	0.22 ± 0.01**	0.12 ± 0.01**	0.041 ± 0.002**
	48	0.21 ± 0.01**	0.142 ± 0.002**	0.048 ± 0.006**
	72	0.22 ± 0.01**	0.13 ± 0.01**	0.014 ± 0.001**
Ethanol	0	0.85 ± 0.07**	1.26 ± 0.06*	0.67 ± 0.05**
	4	1.17 ± 0.07*	1.47 ± 0.11NS(0.510)	1.08 ± 0.09**
	8	1.37 ± 0.03NS(0.686)	1.45 ± 0.18NS(0.149)	1.17 ± 0.06NS(0.051)
	12	1.34 ± 0.04*	1.56 ± 0.09NS(0.127)	1.22 ± 0.05**
	24	0.23 ± 0.01**	0.32 ± 0.01NS(0.136)	0.20 ± 0.02**
	48	0.17 ± 0.01**	0.10 ± 0.01*	0.13 ± 0.01NS(0.060)
	72	0.09 ± 0.01NS(0.625)	0.10 ± 0.01*	0.13 ± 0.01*
1,3-propanediol	0–72	N.D.	N.D.	N.D.

The carbohydrates, organic acids, and alcohols were expressed as grams of compounds identified per liter of extract (g/l). The experiments were made in triplicate, and the values represent the average and standard deviation of them. Data normality was studied using the Shapiro–Wilk test. For values, p > 0.05, the data are normally distributed, and in the descriptive statistics table, we passed mean ± SD (n = 3). One-way ANOVA with post hoc Tukey HSD was used to determine if there were significant differences between batch A, batch B, and batch C for each compound. The p < 0.05 value corresponding to the F-statistic of one-way ANOVA was obtained, the calculations were continued, and the significance of the differences for groups of two by two substrates was obtained. In brackets, Tukey HSD p-value and Tukey HSD inference were passed as follows: on the first column, batch A vs. batch B; on the second column, batch B vs. batch C; on the third column, batch A vs. batch C.

The symbols were used as follows: **p < 0.01, *p < 0.05, ^NS(insignifiant) p > 0.05. N.D., not detected.