Fermentation products |
Lactobacillus |
Bifidobacterium |
Escherichia coli |
Enterococcus |
Clostridium |
Fusobacterium |
Lactic acid |
112.7 ± 0.81 |
109.5 ± 0.42 |
85.0 ± 1.00 |
90.2 ± 1.50 |
55.2 ± 0.90 |
53.5 ± 0.21 |
Acetic acid |
1.5 ± 0.15 |
18.2 ± 0.50 |
19.5 ± 0.15 |
6.5 ± 0.30 |
71.5 ± 0.05 |
14.0 ± 0.15 |
Formic acid |
0 |
49.2 ± 0.25 |
84.5 ± 0.26 |
60.0 ± 0.15 |
0 |
0 |
Propionic acid |
4.5 ± 0.01 |
4.6 ± 0.45 |
0 |
0 |
0 |
390.0 ± 1.85 |
Butyric acid |
20.0 ± 0.12 |
11.5 ± 0.25 |
0 |
0 |
80.5 ± 0.51 |
0 |
Succinic acid |
0 |
0 |
6.0 ± 0.10 |
1.7 ± 0.10 |
9.2 ± 0.11 |
28.1 ±1.00 |
Acetaldehyde |
2.2 ± 0.15 |
0.3 ± 0.15 |
5.5 ± 0.01 |
5.0 ± 0.15 |
0.3 ± 0.02 |
5.1 ± 0.1 |
Ethanol |
0.20 ± 0.01 |
0.15 ± 0.02 |
0.09 ± 0.01 |
0.08 ± 0.01 |
0.07 ± 0.01 |
0 |
|
SD: Standard Deviation; n=3 replicates. |
Table 2: Concentration (mg/100 ml) of fermentation products after 24-h incubation of bacteria isolated from gastrointestinal tract of man in the broth containing TA–dextrin as the only one source of carbon. |