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.