## 3 Results and Discussion
#### 3.2.2 SP and OR folic Acid Content  
In the present study, SP folic acid content improved during 24 h of fermentation, having a final value of 648.39 \(\upmu\)g/100 g f.w. sourdough compared with OR sourdough, where the total folic acid amount was 169.12 \(\upmu\)g/g dough f.w., as illustrated in Figure 2. The SP folic acid content is 3.8 times higher compared with OR sourdough and this is in agreement with [69] who reported that \(L\). _plantarum_ CRL 2107 + \(L\). _plantarum_ CRL 1964 strains are able to improve folic acid content during quinoa flour fermentation.  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \multirow{2}{*}{**Samples**} & **Maltose** & **Glucose** & **Fructose** & **Citric Acid** & **Lactic Acid** & **Acetic Acid** \\  & **mg/g f.w.** & **mg/g f.w.** & **mg/g f.w.** & **mg/g f.w.** & **mg/g f.w.** & **mg/g f.w.** \\ \hline OR 0 h & 3.012 \(\pm\) 0.02 \({}^{\text{A}}\) & 42.662 \(\pm\) 0.34 \({}^{\text{Ac}}\) & 4.19 \(\pm\) 0.19 \({}^{\text{A}}\)abc & 5.25 \(\pm\) 0.33 \({}^{\text{Abc}}\) & n.d. & n.d. \\ SP 0 h & 3.074 \(\pm\) 0.21 \({}^{\text{A}}\) & 42.034 \(\pm\) 0.54 \({}^{\text{Ac}}\) & 4.369 \(\pm\) 0.28 \({}^{\text{B}}\)abc & 5.06 \(\pm\) 0.22 \({}^{\text{Acd}}\) & n.d. & n.d. \\ OR 4 h & 2.979 \(\pm\) 0.31 \({}^{\text{A}}\) & 46.576 \(\pm\) 0.32 \({}^{\text{Abc}}\) & 4.21 \(\pm\) 0.29 \({}^{\text{B}}\)abc & 4.26 \(\pm\) 0.11 \({}^{\text{A}}\)e & n.d. & n.d. \\ SP 4 h & 3.053 \(\pm\) 0.11 \({}^{\text{A}}\) & 46.085 \(\pm\) 0.53 \({}^{\text{A}}\)abc & 3.15 \(\pm\) 0.22 \({}^{\text{A}}\)d & 4.92 \(\pm\) 0.45 \({}^{\text{B}}\)cd & n.d. & n.d. \\ OR 8 h & 2.848 \(\pm\) 0.22 \({}^{\text{A}}\) & 51.126 \(\pm\) 0.23 \({}^{\text{Abc}}\) & 4.76 \(\pm\) 0.39 \({}^{\text{Ba}}\) & 4.74 \(\pm\) 0.34 \({}^{\text{Ad}}\) & n.d. & n.d. \\ SP 8 h & 2.916 \(\pm\) 0.15 \({}^{\text{A}}\) & 67.672 \(\pm\) 0.61 \({}^{\text{Ba}}\) & 3.75 \(\pm\) 0.23 \({}^{\text{Abd}}\) & 5.9\(\pm\) 0.36 \({}^{\text{Ba}}\) & n.d. & n.d. \\ OR 12 h & 2.85 \(\pm\) 0.25 \({}^{\text{A}}\) & 55.01 \(\pm\)0.22 \({}^{\text{B}}\) & 4.48 \(\pm\) 0.5 \({}^{\text{B}}\)ab & 5.06 \(\pm\) 0.33 \({}^{\text{Acd}}\) & 2.42 \(\pm\) 0.02 \({}^{\text{A}}\) & 0.50 \(\pm\) 0.01 \({}^{\text{A}}\)a \\ SP 12 h & 1.814 \(\pm\) 0.14 \({}^{\text{B}}\) & 53.00 \(\pm\) 0.45 \({}^{\text{Abc}}\) & 3.08 \(\pm\) 0.4 \({}^{\text{Ad}}\) & 5.54 \(\pm\) 0.12 \({}^{\text{B}}\)ab & 4.60 \(\pm\) 0.05 \({}^{\text{B}}\) & 0.84 \(\pm\) 0.02 \({}^{\text{B}}\)ab \\ OR 24 h & 2.09 \(\pm\) 0.03 \({}^{\text{Ab}}\) & 46.02 \(\pm\) 0.39 \({}^{\text{B}}\)bc & 3.66 \(\pm\) 0.6 \({}^{\text{B}}\)cd & 5.15 \(\pm\) 0.44 \({}^{\text{B}}\)bcd & 3.81 \(\pm\) 0.31 \({}^{\text{Ab}}\) & 2.98 \(\pm\) 0.21 \({}^{\text{B}}\)c \\ SP 24 h & 1.05 \(\pm\) 0.30 \({}^{\text{B}}\) & 22.00 \(\pm\) 0.27 \({}^{\text{Ad}}\) & 1.69 \(\pm\) 0.4 \({}^{\text{A}}\)e & 4.89 \(\pm\) 0.33 \({}^{\text{Acd}}\) & 8.50 \(\pm\) 0.5 \({}^{\text{B}}\)c & 1.40 \(\pm\) 0.21 \({}^{\text{Ab}}\) \\ \hline \end{tabular} Small letters in common indicate no significant differences between OR and SP samples withdrawn at different moments; Big different letters indicate significant differences between SP and OR samples at the same moment; f.w.: fresh weight; n.d.: not detected.  
\end{table}
Table 3: OR and SP carbohydrates and organic acids content during 24 h of fermentation.  
The capacity of _Lactobacillus_ strains to produce folic acid during fermentation is supported by a large body of literature [70; 71; 72; 73; 74]. Likewise, [55] reported that through fermentation of cereal based foods, the folate content could increase up to 700%. Furthermore, [74] showed that _Lactobacillus plantarum_ CRL 1973 strain was able to produce folate during quinoa sourdough fermentation, due to its capability to synthesize B-group vitamins. Other strains of LAB isolated from cereals and seeds from Argen, like _Lactobacillus pentosus_ ES124 and _Lactobacillus plantarum_ ES137 were also reported to be able to produce high amounts of folate [75].