Table 2 Total phenolic content and antioxidant activity of maize mashes determined by DPPH test, ABTS test, FRAP test

Unfermented

0 h

0.274 ± 0.003^a

0.117 ± 0.003^a

0.240 ± 0.003^a

0.221 ± 0.002^a

0.525 ± 0.001^b

0.336 ± 0.002^a

0.322 ± 0.002^a

0.186 ± 0.000^a

fermentation with Fresco

8 h

0.338 ± 0.001^b

0.154 ± 0.000^b

0.360 ± 0.003^b

0.328 ± 0.002^b

0.555 ± 0.003^c

0.390 ± 0.001^b

0.334 ± 0.001^b

0.251 ± 0.002^b

 + B. animalis J3II

14 d

0.359 ± 0.002^c

0.215 ± 0.002^ce

0.335 ± 0.003^c

0.345 ± 0.002 ^cd

0.531 ± 0.004^bd

0.393 ± 0.001^bc

0.485 ± 0.000^c

0.303 ± 0.002^c

 + B. choerinum K1/1

14 d

0.310 ± 0.003^d

0.176 ± 0.001^d

0.336 ± 0.003^c

0.334 ± 0.004^bde

0.477 ± 0.006^ae

0.389 ± 0.003^bc

0.376 ± 0.001^d

0.249 ± 0.002^b

 + B. pseudolongum K4/4

14d

0.304 ± 0.006^d

0.219 ± 0.001^c

0.292 ± 0.006^d

0.316 ± 0.002^be

0.480 ± 0.003^a

0.416 ± 0.004^d

0.411 ± 0.002^ef

0.283 ± 0.002^d

 + B. thermophilum DMS 20212

14d

0.382 ± 0.004^e

0.169 ± 0.001^f

0.287 ± 0.006^d

0.321 ± 0.002^b

0.504 ± 0.001e^f

0.396 ± 0.001^ce

0.448 ± 0.003^g

0.258 ± 0.000^be

 + B. animalis J3II

21 d

0.325 ± 0.008^bdf

0.183 ± 0.003^d

0.323 ± 0.006 ^cd

0.356 ± 0.002^c

0.539 ± 0.003^cd

0.394 ± 0.002^be

0.412 ± 0.000^f

0.262 ± 0.002^eg

 + B. choerinum K1/1

21 d

0.306 ± 0.000^d

0.227 ± 0.003^c

0.288 ± 0.006^d

0.322 ± 0.002^be

0.499 ± 0.004^aeg

0.355 ± 0.002^f

0.387 ± 0.004^dh

0.362 ± 0.002^f

 + B. pseudolongum K4/4

21 d

0.339 ± 0.003^bcf

0.208 ± 0.001^e

0.308 ± 0.003^d

0.317 ± 0.000^e

0.510 ± 0.003^fg

0.338 ± 0.000^a

0.394 ± 0.003^ehi

0.293 ± 0.001^c

 + B. thermophilum DMS 20212

21 d

0.331 ± 0.003^bf

0.171 ± 0.001^df

0.343 ± 0.003^bc

0.315 ± 0.002^be

0.498 ± 0.004^aef

0.406 ± 0.004^bde

0.381 ± 0.001^di

0.261 ± 0.000^g