. 2022 Apr 2;11(4):553. doi: 10.3390/biology11040553

Table 1.

Quantity of glucose, maltose, and lactic acid (mg/L) during fermentation.

	Time (h)	100% WF	1% Glu	2% Glu	5% Glu	10% Glu	1% XOS	2% XOS	5% XOS	10% XOS
Glucose	0	2.04 ± 0.14 ^c	2.93 ± 0.14 ^c	7.25 ± 0.22 ^bc	11.38 ± 0.16 ^b	29.16 ± 0.32 ^a	1.24 ± 0.08 ^cd	0.31 ± 0.04 ^d	0.32 ± 0.06 ^d	0.15 ± 0.03 ^d
	18	0.59 ± 0.06 ^d	2.61 ± 0.13 ^c	4.05 ± 0.19 ^b	11.26 ± 0.25 ^b	42.36 ± 0.29 ^a	0.33 ± 0.05 ^d	0.21 ± 0.02 ^d	0.19 ± 0.02 ^d	0.06 ± 0.01 ^d
	24	0.20 ± 0.07 ^d	1.66 ± 0.09 ^c	4.03 ± 0.16 ^b,c	12.03 ± 0.24 ^b	41.63 ± 0.36 ^a	0.21 ± 0.03 ^d	0.21 ± 0.02 ^d	0.16 ± 0.02 ^d	0.09 ± 0.01 ^d
	48	0.63 ± 0.09 ^e	1.84 ± 0.09 ^d	4.36 ± 0.14 ^c	9.59 ± 0.14 ^b	33.20 ± 0.35 ^a	0.17 ± 0.02 ^e	0.17 ± 0.01 ^e	N.D.	N.D.
Maltose	0	0.41 ± 0.04 ^d	5.69 ± 0.15 ^a,b	3.59 ± 0.21 ^b	2.14 ± 0.16 ^b,c	1.32 ± 0.10 ^c	5.13 ± 0.12 ^a,b	2.18 ± 0.09 ^b,c	1.21 ± 0.10 ^b	6.59 ± 0.24 ^a
	18	10.11 ± 0.11 ^a	4.41 ± 0.12 ^c,d	4.58 ± 0.19 ^c,d	2.64 ± 0.12 ^d,e	1.86 ± 0.13 ^e	7.75 ± 0.14 ^b	1.93 ± 0.11 ^c	1.35 ± 0.09 ^e	2.23 ± 0.12 ^d,e
	24	6.71 ± 0.23 ^a,b	2.11 ± 0.09 ^c	4.83 ± 0.14 ^b	2.89 ± 0.10 ^c	1.85 ± 0.09 ^c	7.97 ± 0.21 ^a	1.27 ± 0.08 ^c	0.92 ± 0.05 ^c	2.39 ± 0.10 ^c
	48	10.37 ± 0.19 ^a	0.45 ± 0.06 ^d	6.01 ± 0.18 ^b	2.41 ± 0.10 ^c	1.09 ± 0.06 ^d	9.72 ± 0.10 ^a	0.87 ± 0.05 ^d	0.67 ± 0.04 ^d	0.18 ± 0.08 ^d
Lactic acid	0	0.01 ± 0.00 ^a	0.06 ± 0.00 ^a	0.06 ± 0.01 ^a	0.09 ± 0.01 ^a	0.03 ± 0.00 ^a	0.02 ± 0.00 ^a	0.12 ± 0.01 ^a	0.01 ± 0.00 ^a	0.09 ± 0.01 ^a
	18	0.53 ± 0.02 ^a,b	0.83 ± 0.06 ^a	0.43 ± 0.05 ^b	0.37 ± 0.03 ^b	0.51 ± 0.04	0.76 ± 0.04 ^a	0.24 ± 0.01 ^b	0.56 ± 0.04 ^a,b	1.07 ± 0.09 ^a
	24	0.74 ± 0.03 ^b	0.93 ± 0.08 ^a,b	0.52 ± 0.05 ^b	0.51 ± 0.05 ^b	0.66 ± 0.05 ^b	1.08 ± 0.10	0.23 ± 0.02 ^c	0.90 ± 0.07 ^a,b	1.44 ± 0.11 ^a
	48	1.98 ± 0.07 ^a	0.95 ± 0.10 ^b	1.22 ± 0.08 ^a,b	0.74 ± 0.06 ^b,c	1.24 ± 0.10 ^a,b	1.50 ± 0.10 ^a	0.30 ± 0.03 ^c	1.17 ± 0.09 ^a,b	1.28 ± 0.11 ^a,b

Data displayed as mean of triplicates ± SD. In every row, significant differences (p < 0.05) are displayed with different letters (a–e) between the variety of substrate used (one-way ANOVA, multiple comparisons test, together with Tukey multiple range test (p = 0.05). WF—wheat flour, XOS—xylo-oligosaccharides, Glu—glucose.