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  • S. Table 1. The Particle Size of Materials

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    LIZETH PEREZ MONO
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    The document presents results from an experiment examining the effect of different starter culture levels on the fermentation of various grains. Table 1 shows the particle size of different grain materials. Table 2 shows the cell counts of aerobic bacteria during fermentation with different starter culture levels. Table 3 shows the contents of lactic, acetic, and propionic acids during fermentation with different starter culture levels. Control samples were spontaneously fermented without added starter cultures.

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    The document presents results from an experiment examining the effect of different starter culture levels on the fermentation of various grains. Table 1 shows the particle size of different grain materials. Table 2 shows the cell counts of aerobic bacteria during fermentation with different starter culture levels. Table 3 shows the contents of lactic, acetic, and propionic acids during fermentation with different starter culture levels. Control samples were spontaneously fermented without added starter cultures.

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    7 views3 pages

    S. Table 1. The Particle Size of Materials

    Uploaded by

    LIZETH PEREZ MONO
    The document presents results from an experiment examining the effect of different starter culture levels on the fermentation of various grains. Table 1 shows the particle size of different grain materials. Table 2 shows the cell counts of aerobic bacteria during fermentation with different starter culture levels. Table 3 shows the contents of lactic, acetic, and propionic acids during fermentation with different starter culture levels. Control samples were spontaneously fermented without added starter cultures.

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    of 3

    S. Table 1. The particle size of materials.

    Materials Dx10 Dx50 Dx90


    Rye bran 17 450 966
    Oat bran 17 409 988
    Rice bran 52 179 430
    Sorghum flour 17 146 422
    Millet flour 23 160 415
    Buckwheat bran 28 159 359
    Quinoa flour 15 128 312
    Amaranth flour 11 115 290
    Faba bean flour 11 55 367
    Soy bean flour 18 56 195
    Lupine flour 9 39 168

    Dx 10, Dx 50 and Dx 90 is the diameter (µm) at which 10%, 50% and 90%, respectively, of the particles in
    materials had a diameter smaller than this value.
    Time(d) 0 1 3
    Oat bran
    Control -* 7.9±0.1 9.2±0.2
    P9/L6 5.8±0.2 8.5±0.1 9.1±0.1
    P9/L7 6.9±0.1 8.5±0.2 9.2±0.1
    P9/L8 8.0±0.1 9.4±0.1 9.4±0.1
    Rice bran
    Control - 8.1±0.1 8.7±0.2
    P9/L6 5.9±0.1 8.3±0.1 8.9±0.1
    P9/L7 7.0±0.0 8.1±0.2 9.2±0.1
    P9/L8 8.2±0.2 9.2±0.1 9.4±0.3
    Buckwheat bran
    Control 5.2±0.1 8.9±0.1 9.4±0.1
    P9/L6 5.9±0.2 9.3±0.1 9.6±0.1
    P9/L7 7.1±0.1 9.3±0.1 9.1±0.1
    P9/L8 8.1±0.2 9.1±0.1 9.3±0.1
    Sorghum flour
    Control 5.7±0.1 8.2±0.1 9.1±0.1
    P9/L6 5.9±0.1 8.8±0.1 9.0±0.1
    P9/L7 6.9±0.2 8.7±0.1 9.2±0.1
    P9/L8 7.9±0.1 8.8±0.1 9.0±0.1
    S. Table 2. Cell counts (log CFU/g) of total aerobic bacteria (TAB) during fermentation with different
    level of starter cultures

    * Not detected
    Values are means and standard deviations of three replicates.
    Control, spontaneously fermented batter; P9/L6, P9/L7 and P9/L8 mean the batters with 9.0 log CFU/g
    of P. freudenreichii and 6.0 log CFU/g, 7.0 log CFU/ and 8.0 log CFU/g of L. brevis, respectively.

    Lactic acid Acetic acid Propionic acid


    Day1 Day 3 Day1 Day 3 Day1 Day 3
    Oat bran
    Control 0.6±0.1 4.9±0.3 0.1±0.0 0.9±0.1 - -
    P9/L6 -* - 1.5±0.1 12.0±2.0 0.6±0.1 15.0±2.4
    P9/L7 - 12.1±0.1 2.3±0.1 7.5±0.5 0.9±0.3 9.8±1.8
    P9/L8 3.9±0.2 11.8±1.9 3.0±0.4 6.4±0.2 0.8±0.1 7.4±0.8
    Rice bran
    Control 0.9±0.2 26.7±3.2 0.4±0.1 3.7±0.2 - -
    P9/L6 - - 0.9±0.1 19.0±2.8 0.3±0.0 6.7±1.2
    P9/L7 - - 1.4±0.2 12.1±0.9 0.5±0.1 9.1±1.7
    P9/L8 - 2.7±0.2 3.3±0.1 15.9±3.9 1.4±0.2 7.5±0.8
    Buckwheat bran
    Control 27.7±0.8 43.7±2.8 5.7±2.8 8.1±0.8 - -
    P9/L6 28.3±4.8 - 9.1±0.8 18.0±0.6 12.9±0.3 32.8±4.4
    P9/L7 39.1±2.1 8.9±1.3 8.5±1.1 16.2±2.6 12.5±1.3 29.0±3.1
    P9/L8 38.0±5.1 17.9±2.6 8.3±0.8 17.4±3.0 9.1±2.1 27.9±4.6
    Sorghum flour
    Control 1.4±0.1 1.9±0.1 0.4±0.0 2.0±0.2 - -
    P9/L6 - - 0.9±0.2 5.5±0.5 1.9±0.4 5.9±0.7
    P9/L7 1.1±0.1 0.9±0.1 2.3±0.1 4.0±0.2 2.7±0.2 7.3±1.6
    P9/L8 3.4±0.1 9.3±0.8 1.8±0.2 2.2±0.1 1.6±0.1 1.4±0.1
    S. Table 3. Contents of lactic, acetic and propionic acids (mg/g dw) during fermentation with different
    level of starter cultures

    * Not detected
    Values are means and standard deviations of three replicates.
    Control, spontaneously fermented batter; P9/L6, P9/L7 and P9/L8 mean the batters with 9.0 log CFU/g
    of P. freudenreichii and 6.0 log CFU/g, 7.0 log CFU/ and 8.0 log CFU/g of L. brevis, respectively.

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