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Table 2 Viable cell counts and pH values during spontaneous fermentation of maize bran C1 and C2

From: Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation

Days Maize bran C1 Maize bran C2
NLAB Yeasts Moulds LAB pH NLAB Yeasts Moulds LAB pH
0 4.5 ± 0.2 2.5 ± 0.7 3.7 ± 0.1 3.6 ± 0.6 5.1 ± 0.1 3.3 ± 0.1 2.0 ± 0.5 4.0 ± 0.1 3.1 ± 0.3 5.1 ± 0.1
1 8.8 ± 0.3 4.0 ± 0.4 2.9 ± 1.3 8.8 ± 0.1 4.0 ± 0.1 7.8 ± 0.2 5.5 ± 0.4 4.7 ± 0.1 8.1 ± 0.1 5.2 ± 0.1
2 8.4 ± 1.3 5.0 ± 0.4 3.8 ± 0.3 9.0 ± 0.2 3.7 ± 0.1 7.8 ± 0.3 7.8 ± 0.3 2.0 ± 1.3 9.2 ± 0.3 4.3 ± 0.1
3 8.6 ± 0.6 6.1 ± 2.2 3.0 ± 1.4 9.0 ± 0.0 3.7 ± 0.1 8.2 ± 0.3 8.2 ± 1.2 2.0 ± 0.3 9.1 ± 0.2 4.3 ± 0.1
4 8.4 ± 1.5 6.9 ± 0.2 2.5 ± 0.7 9.1 ± 0.2 3.7 ± 0.1 8.0 ± 0.6 8.1 ± 0.4 2.0 ± 1.4 9.0 ± 0.2 4.5 ± 0.1
5 8.4 ± 0.4 7.2 ± 0.4 2.5 ± 0.7 8.8 ± 0.1 4.0 ± 0.1 7.9 ± 1.2 7.8 ± 0.4 2.0 ± 0.7 9.1 ± 0.1 4.3 ± 0.1
6 7.9 ± 0.9 7.4 ± 0.3 2.5 ± 0.7 8.8 ± 0.4 3.7 ± 0.1 7.6 ± 0.3 7.8 ± 0.2 2.0 ± 0.7 8.9 ± 0.1 4.3 ± 0.1
7 7.7 ± 0.6 7.7 ± 0.0 2.5 ± 0.7 9.1 ± 0.3 3.7 ± 0.1 8.0 ± 0.4 8.0 ± 0.3 2.0 ± 0.7 9.3 ± 0.4 4.3 ± 0.1
8 7.6 ± 1.8 7.8 ± 0.1 2.5 ± 0.7 9.1 ± 0.2 4.0 ± 0.1 7.8 ± 0.6 7.7 ± 0.1 2.0 ± 0.7 9.2 ± 0.2 4.3 ± 0.1
9 6.8 ± 1.5 7.9 ± 0.8 2.5 ± 0.7 9.0 ± 0.1 3.7 ± 0.1 7.6 ± 1.6 7.6 ± 0.8 2.0 ± 0.7 9.1 ± 0.1 4.1 ± 0.1
10 3.3 ± 1.8 7.2 ± 0.8 2.7 ± 0.4 8.9 ± 0.3 3.7 ± 0.1 7.8 ± 1.3 7.8 ± 0.5 2.0 ± 0.7 9.2 ± 0.1 4.1 ± 0.1
11 3.5 ± 0.7 7.6 ± 0.0 2.5 ± 0.7 8.7 ± 0.0 3.7 ± 0.1 8.1 ± 0.8 7.6 ± 0.2 2.0 ± 0.4 9.3 ± 0.4 4.1 ± 0.1
12 3.3 ± 0.4 7.6 ± 0.1 2.5 ± 0.7 8.6 ± 0.0 3.7 ± 0.1 7.7 ± 0.7 7.6 ± 0.1 2.0 ± 0.7 9.2 ± 0.1 4.3 ± 0.1
  1. Microbial counts are measured in log CFU/g. Values are the means ± standard deviations from two independent experiments