Table 3 The pH values of mediums in anaerobic fermentation for probiotics containing different concentrations of PSPA, P1, P2, P3, P4 and P5 at 37 °C for 48h.

From: Antioxidant and prebiotic activity of five peonidin-based anthocyanins extracted from purple sweet potato (Ipomoea batatas (L.) Lam.)

Samples	Concentration (mg/mL)	pH values of mediums
Samples	Concentration (mg/mL)	B. bifidum	B. adolescentis	B. infantis	L. acidophilus
FOS	0	6.58 ± 0.19^Aa	6.44 ± 0.15^ABa	6.48 ± 0.14^ABa	6.11 ± 0.21^Ba
	0.5	4.40 ± 0.11^Ab	4.18 ± 0.18^Bb	4.45 ± 0.12^Aab	4.29 ± 0.18^Bab
	1.0	4.36 ± 0.09^Ab	4.05 ± 0.18^Bc	4.30 ± 0.15^Ab	4.15 ± 0.18^Bb
	1.5	4.27 ± 0.12^ABb	4.12 ± 0.13^Bb	4.38 ± 0.14^Aab	4.30 ± 0.14^Aab
	2.0	4.38 ± 0.07^Ab	4.15 ± 0.13^Bb	4.42 ± 0.18^Aab	4.28 ± 0.19^ABab
	2.5	4.37 ± 0.08^Ab	4.16 ± 0.08^Bb	4.36 ± 0.28^Ab	4.31 ± 0.10^ABab
PSPAs	0	6.53 ± 0.18^Aa	6.41 ± 0.20^Aa	6.48 ± 0.26^Aa	6.17 ± 0.26^Ba
	0.5	4.88 ± 0.19^Aab	4.99 ± 0.18^Bb	4.91 ± 0.16^Ab	4.85 ± 0.13^Aab
	1.0	4.76 ± 0.18^Bb	4.83 ± 0.20^Abc	4.83 ± 0.28^Ab	4.71 ± 0.16^Bb
	1.5	4.71 ± 0.22^Bb	4.79 ± 0.14^Bc	4.90 ± 0.22^Ab	4.77 ± 0.24^Bb
	2.0	4.86 ± 0.24^Aab	4.86 ± 0.19^Abc	4.85 ± 0.14^Ab	4.78 ± 0.18^Bb
	2.5	4.87 ± 0.21^ABab	4.81 ± 0.20^Bbc	4.93 ± 0.17^Ab	4.82 ± 0.18^Bab
P1	0	6.48 ± 0.14^Aa	6.47 ± 0.30^Aa	6.52 ± 0.23^Aa	6.15 ± 0.30^Ba
	0.5	4.73 ± 0.12^Aab	4.40 ± 0.14^Bb	4.66 ± 0.16^ABab	4.64 ± 0.18^ABb
	1.0	4.61 ± 0.11^Ab	4.34 ± 0.22^Bb	4.54 ± 0.27^Ab	4.55 ± 0.24^Ab
	1.5	4.68 ± 0.08^Ab	4.20 ± 0.20^Bb	4.57 ± 0.18^Ab	4.52 ± 0.11^ABb
	2.0	4.73 ± 0.14^Aab	4.30 ± 0.17^Bb	4.60 ± 0.24^Ab	4.65 ± 0.30^Ab
	2.5	4.69 ± 0.10^Ab	4.35 ± 0.17^Bb	4.58 ± 0.23^ABb	4.57 ± 0.17^ABb
P2	0	6.55 ± 0.19^Aa	6.46 ± 0.20^ABa	6.54 ± 0.12^Aa	6.33 ± 0.18^Ba
	0.5	4.90 ± 0.17^Aab	4.73 ± 0.22^Bb	4.97 ± 0.16^Ab	4.82 ± 0.21^ABb
	1.0	4.78 ± 0.20^Ab	4.61 ± 0.16^Bb	4.84 ± 0.20^Ab	4.71 ± 0.28^ABb
	1.5	4.72 ± 0.23^ABb	4.61 ± 0.20^Bb	4.85 ± 0.21^Ab	4.75 ± 0.21^ABb
	2.0	4.80 ± 0.11^Bb	4.69 ± 0.23^Bb	4.93 ± 0.24^Ab	4.81 ± 0.24^Bb
	2.5	4.88 ± 0.22^Aab	4.60 ± 0.18^Bb	4.88 ± 0.17^Ab	4.76 ± 0.19^ABb
P3	0	6.51 ± 0.14^Aa	6.49 ± 0.16^Aa	6.55 ± 0.20^Aa	6.31 ± 0.21^Ba
	0.5	4.94 ± 0.14^Aab	4.74 ± 0.27^Bb	4.98 ± 0.21^Aab	4.93 ± 0.15^Aab
	1.0	4.81 ± 0.27^Ab	4.60 ± 0.17^Bb	4.84 ± 0.16^Ab	4.81 ± 0.16^Ab
	1.5	4.87 ± 0.20^ABb	4.63 ± 0.24^Bb	4.93 ± 0.28^Aab	4.88 ± 0.17^Ab
	2.0	4.81 ± 0.26^Bb	4.73 ± 0.11^Cb	4.85 ± 0.28^Bb	4.92 ± 0.23^Aab
	2.5	4.92 ± 0.13^Aab	4.64 ± 0.13^Bb	4.96 ± 0.26^Aab	4.86 ± 0.18^Ab
P4	0	6.49 ± 0.13^Aa	6.47 ± 0.27^Aa	6.51 ± 0.15^Aa	6.34 ± 0.20^Ba
	0.5	5.06 ± 0.23^Bb	4.98 ± 0.26^Bb	5.21 ± 0.22^Aab	5.05 ± 0.06^Bab
	1.0	5.03 ± 0.14^ABb	4.86 ± 0.09^Bb	5.10 ± 0.27^Ab	4.97 ± 0.20^ABb
	1.5	4.96 ± 0.25^Bc	4.89 ± 0.21^Bb	5.16 ± 0.32^Ab	4.92 ± 0.14^Bb
	2.0	5.06 ± 0.25^ABb	4.96 ± 0.19^Bb	5.21 ± 0.32^Aab	5.02 ± 0.19^Bab
	2.5	5.12 ± 0.25^Aab	4.85 ± 0.32^Bb	5.13 ± 0.27^Ab	4.98 ± 0.22^ABb
P5	0	6.47 ± 0.09^Aa	6.51 ± 0.17^Aa	6.49 ± 0.12^Aa	6.24 ± 0.23^Ba
	0.5	4.94 ± 0.25^Bc	4.92 ± 0.23^Bb	5.18 ± 0.24^Ab	5.02 ± 0.22^ABb
	1.0	4.91 ± 0.14^ABc	4.83 ± 0.16^Bb	5.10 ± 0.28^Ab	5.09 ± 0.15^Ab
	1.5	5.04 ± 0.16^Bb	4.89 ± 0.12^Cb	5.02 ± 0.20^Bb	5.17 ± 0.30^Aab
	2.0	5.15 ± 0.20^Aab	4.94 ± 0.23^Ab	5.10 ± 0.15^Ab	5.09 ± 0.17^Ab
	2.5	5.05 ± 0.28^Ab	4.89 ± 0.12^Bb	5.08 ± 0.22^Ab	5.04 ± 0.30^Ab

Data were expressed as means ± SD. Different capital letters indicate significant differences (P < 0.05) in the probiotic count among different bacteria. Different lowercase letters indicate significant differences (P < 0.05) in the probiotic count among different concentrations.

Back to article page

Table 3 The pH values of mediums in anaerobic fermentation for probiotics containing different concentrations of PSPA, P1, P2, P3, P4 and P5 at 37 °C for 48h.

Search

Quick links