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. 2022 May 25;11(11):1553. doi: 10.3390/foods11111553

Table 6.

Organic acid content in brine (mg/100 mL).

Starter LF2 1 LF4 LF7 LF14 LF42
Lactic Acid
299v 974.65 ± 3.71 aA 2 1183.45 ± 46.49 bA 1282.92 ± 92.29 bcA 1257.5 ± 21.66 bcA 1364.02 ± 10.09 cA
EK3 977.37 ± 30.14 aA 1255.3 ± 7.59 bA 1402.79 ± 64.45 cA 1508.53 ± 28.83 dB 1520.91 ± 28.06 dB
Malic acid
299v 20.43 ± 1.07 cA 18.42 ± 1.28 bcA 18.61 ± 0.26 bcB 12.82 ± 0.88 aA 16.57 ± 1.18 bB
EK3 19.32 ± 1.27 bA 19.7 ± 0.96 bA 18.01 ± 0.18 bA 13.48 ± 1.36 aA 12.6 ± 1.25 aA
Succinic acid
299v 159.27 ± 4.81 dB 141.48 ± 5.42 bcA 124.91 ± 8.27 aA 129.1 ± 0.78 abA 150.19 ± 4.35 cdB
EK3 133.88 ± 2.99 bcA 139.99 ± 3.29 cA 125.64 ± 6.05 abA 142.77 ± 2.18 cB 117.55 ± 1.14 aA
Citric acid
299v 330.49 ± 28.56 dB 253.39 ± 26.75 cA 162.94 ± 11.24 bA 109.31 ± 7.84 aA 102.14 ± 13.11 aA
EK3 213.65 ± 26.77 bA 217.13 ± 16.38 bA 130.72 ± 26.45 aA 111.01 ± 5.14 aA 116.89 ± 3.44 aA
Acetic acid
299v 44.84 ± 6.13 aA 70.38 ± 6.2 bA 83.88 ± 2.04 bcA 89.64 ± 11.38 cA 86.86 ± 5.31 bcA
EK3 51.41 ± 11.61 aA 90.02 ± 6.8 bB 87.39 ± 7.93 bA 101.65 ± 10.36 bA 109.48 ± 4.49 bB
Fumaric acid
299v 8.22 ± 0.2 cB 3.9 ± 0.16 bB 3.45 ± 0.25 abA 3.21 ± 0.04 aA 3.42 ± 0.09 aA
EK3 4.65 ± 0.06 cA 3.6 ± 0.04 bA 3.22 ± 0.14 aA 3.64 ± 0.05 bB 3.3 ± 0.04 aA

1 LF—lacto-fermented samples on days 2, 4, 7, 14, and 42 of the experiment. 2 Data represent mean ± SD of three replicates. Different lowercase letters in the same row and different capital letters in the same column indicate significant differences between mean values (p < 0.05).