Table 1.

Acidity parameters (pH and TTA) and lactic acid bacteria (LAB) viable counts of chia seeds.

Chia Seed Samples	pH		TTA, °N	LAB Viable Counts, log10 CFU/g
	0 h	After 24 h
C-CS	6.44 ± 0.02	na	na	3.33 ± 0.29 a
SMF-CS		3.75 ± 0.03 a	9.09 ± 0.05 a	8.95 ± 0.31 b
SSF-CS		4.05 ± 0.01 b	11.1 ± 0.08 b	8.60 ± 0.42 b

CS—chia seeds; C—control, non-fermented chia seeds; SMF—submerged-fermented; SSF—solid-state-fermented; TTA—total titratable acidity; °N—Neiman degree; LAB—lactic acid bacteria; CFU—colony-forming units. The data is expressed as mean values (n = 3) ± SE; SE—standard error; na—not analysed. a,b Mean values between samples within the lines with different letters are significantly different (p ≤ 0.05).