Table 1 Parameters evaluating the behaviour of potentially probiotic bifidobacteria after they had been added to fermented maize mashes with saccharose and caramel, stored for 21 days at 6 °C

Fresco + B. animalis subsp. animalis J3II

-0.007

5.7^c

-0.263

4.50

-0.006

5.8^b

-0.766

4.18

Fresco + B. choerinum K 1/1

-0.006

5.6^d

-0.520

4.10

-0.006

5.1^c

-0.521

4.10

Fresco + B. pseudolongum K 4/4

-0.004

6.2^a

-0.284

4.45

-0.004

6.2^a

-0.250

4.15

Fresco + B. thermophilum DSM 20212

-0.236

6.1^b

-0.595

4.32

-0.008

5.1^c

-0.572

4.54