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The content (mM) of lactic acid and acetic acid at the end of fermentation (48 h) and changes in pH in media with different sugars as the sole carbon source. (A) L. plantarum L1-006, (B) L. acidophilus L3-003, (C) L. rhamnosus L2-005, (D) B. longum B1-0013, (E) B. animalis B3-001 and (F) B. adolescentis B2-001. The values with different letters (a–f) were significantly different at P < 0.05.
