Table 4 Dynamic variations in pH value and content of SCFAs produced at different fermented time points

BLANK

0

ND

ND

ND

ND

ND

ND

ND

6

6.64 ± 0.02 ^{a, B}

ND

ND

ND

ND

1.13 ± 0.22 ^{a, A}

7.96 ± 0.20 ^{b, C}

12

6.74 ± 0.04 ^{a, C}

1.50 ± 0.02 ^{a, B}

0.22 ± 0.01 ^{a, C}

0.77 ± 0.01 ^{a, B}

0.35 ± 0.02 ^{a, B}

1.15 ± 0.11 ^{a, C}

10.75 ± 0.12 ^{a, C}

24

6.80 ± 0.11 ^{a, C}

1.54 ± 0.01 ^{a, C}

0.22 ± 0.03 ^{a, C}

0.84 ± 0.07 ^{a, B}

0.33 ± 0.13 ^{a, B}

1.20 ± 0.17 ^{a, B}

10.95 ± 0.06 ^{a, C}

48

6.52 ± 0.07 ^{a, C}

1.49 ± 0.01 ^{a, C}

0.20 ± 0.03 ^{a, C}

0.77 ± 0.01 ^{a, B}

0.37 ± 0.02 ^{a, B}

1.21 ± 0.06 ^{a, B}

10.59 ± 0.03 ^{a, C}

INULIN

0

ND

ND

ND

ND

ND

ND

ND

6

6.55 ± 0.02 ^{c, C}

1.64 ± 0.01 ^{b, B}

0.28 ± 0.01 ^{b, B}

0.79 ± 0.01 ^{a, B}

0.34 ± 0.03 ^{a, A}

1.28 ± 0.06 ^{a, A}

10.90 ± 0.08 ^{d, B}

12

7.37 ± 0.09 ^{b, B}

1.65 ± 0.03 ^{ab, B}

0.38 ± 0.02 ^{b, B}

0.79 ± 0.01 ^{a, B}

0.36 ± 0.04 ^{a, B}

1.29 ± 0.03 ^{a, BC}

11.86 ± 0.09 ^{c, B}

24

7.39 ± 0.33 ^{b, B}

1.84 ± 0.14 ^{a, B}

0.42 ± 0.15 ^{b, B}

0.82 ± 0.04 ^{a, B}

0.35 ± 0.03 ^{a, B}

1.19 ± 0.16 ^{a, B}

12.03 ± 0.17 ^{b, B}

48

9.43 ± 0.31 ^{a, A}

1.82 ± 0.03 ^{a, B}

0.81 ± 0.22 ^{a, B}

0.83 ± 0.03 ^{a, B}

0.37 ± 0.04 ^{a, B}

1.13 ± 0.29 ^{a, B}

14.42 ± 0.23 ^{a, B}

RPI

0

ND

ND

ND

ND

ND

ND

ND

6

7.98 ± 0.08 ^{b, A}

2.21 ± 0.07 ^{b, A}

0.93 ± 0.14 ^{c, A}

0.97 ± 0.06 ^{c, A}

0.47 ± 0.08 ^{c, A}

1.10 ± 0.03 ^{c, A}

13.66 ± 0.27 ^{c, A}

12

8.23 ± 0.22 ^{b, A}

2.35 ± 0.11 ^{b, A}

1.02 ± 0.08 ^{bc, A}

1.22 ± 0.07 ^{b, A}

0.63 ± 0.07 ^{b, A}

1.29 ± 0.04 ^{b, A}

14.75 ± 0.35 ^{b, A}

24

8.55 ± 0.07 ^{a, A}

2.56 ± 0.02 ^{a, A}

1.20 ± 0.05 ^{ab, A}

1.40 ± 0.04 ^{a, A}

0.79 ± 0.04 ^{a, A}

1.51 ± 0.06 ^{a, A}

16.03 ± 0.12 ^{a, A}

48

8.74 ± 0.17 ^{a, B}

2.55 ± 0.07 ^{a, A}

1.24 ± 0.05 ^{a, A}

1.47 ± 0.12 ^{a, A}

0.86 ± 0.07 ^{a, A}

1.59 ± 0.12 ^{a, A}

16.45 ± 0.57 ^{a, A}