Table 1. Sugar contents (°Bx) of hot-water extracts from fermented aronia residues

Fermented aronia residues Sugar content (°Bx) Fermented aronia Sugar content (°Bx)
AR-HW (Non-fermented) 1.0 AF-HW (Non-fermented) 1.0
AR-LA-HW (L. acidophilus) 0.9 AF-LA-HW 1.6
AR-LP-HW (L. plantarum) 1.0 AF-LP-HW 0.6
AR-PA-HW (P. acidilactici) 1.4 AF-PA-HW 1.7
AR-SC-HW (S. cerevisiae) 1.1 AF-SC-HW 0.9