This suggests that pH reduction was

This suggests that pH reduction was favored by
faba bean component/s, probably abundant, easily fermentable polysaccharides without affecting the
fermentative capacity of the microflora. According to Teixeira et al. (2012), Lb. reuteri grew rapidly in faba bean
flour evidenced by fermentation and reduction in sucrose, raffinose, stachyose and verbascose thereby resulting
in pH decrease after 8 h. Commercial bacterial inoculum, similar to those used in this study, reduced pH during
in vitro fermentation of bean polysaccharides reflected in the acetic acid production (Campos-Vega et al., 2012).
Furthermore, pH differences were insignificant within the kefir controls (unsupplemented) and faba bean
supplemented groups.

Hasil (Bahasa Indonesia) 1:

Hal ini menunjukkan bahwa penurunan pH disukai olehfaba kacang komponen/s, polisakarida mungkin berlimpah, mudah Beragi tanpa mempengaruhifermentasi kapasitas microflora. Menurut Teixeira et al. (2012), Lb. reuteri berkembang pesat di faba kacangtepung yang dibuktikan dengan fermentasi dan pengurangan Sukrosa, raffinose, stachyose dan verbascose dengan demikian dihasilkanpH penurunan 8 h. komersial bakteri inoculum, serupa dengan yang digunakan dalam studi ini, berkurang pH selamasecara in vitro fermentasi kacang polisakarida tercermin dalam produksi asam asetat (Campos-Vega et al., 2012).Selain itu, pH perbedaan tersebut tidak signifikan dalam kefir kontrol (unsupplemented) dan faba kacangditambah kelompok.