Time (h) | 0 | 24 |
|---|
Condition | Group | Average | SE | Average | SE |
|---|
Aerobic | Control | 7.34 | 0.01 | 7.63* a | 0.05 |
SB | 7.34 | 0.01 | 7.14b | 0.10 |
SC | 7.34 | 0.01 | 7.46* a | 0.02 |
Anaerobic | Control | 7.34 | 0.01 | 6.92** a | 0.02 |
SB | 7.34 | 0.01 | 6.68** b | 0.07 |
SC | 7.34 | 0.02 | 6.83*** a | 0.01 |
- SB, Saccharomyces boulardii CNCM I-1079; SC, Saccharomyces cerevisiae KCTC 7107
- Values are the mean ± SEM. *p < 0.05, **p < 0.01, ***p < 0.001 vs. 0 h indicates statistical significance (0 vs. 24 h of control in the aerobic condition: degree of freedom (DF) = 2, t-value = − 6.14, p = 0.0255; 0 vs. 24 h of SB in the aerobic condition: DF = 2, t-value = 1.98, p = 0.1864; 0 vs. 24 h of SC in the aerobic condition: DF = 2, t-value = − 5.29, p = 0.0340; 0 vs. 24 h of control in the anaerobic condition: DF = 2, t-value = 25.40, p = 0.0015; 0 vs. 24 h of SB in the anaerobic condition: DF = 2, t-value = 10.06, p = 0.0097; 0 vs. 24 h of SC in the anaerobic condition: DF = 2, t-value = 51.00, p = 0.0004. The different letters (a, b) indicate statistically different groups at the same time and under the same conditions (significance level at p < 0.05). There were significant differences in pH between three groups in the aerobic condition [F(2, 6) = 14.50, p = 0.0050] and anaerobic condition [F(2, 6) = 9.19, p = 0.0149]
