. 2023 Aug 7;15(15):3490. doi: 10.3390/nu15153490

Table 2.

pH and total acidity in yogurt added with Bifidobacterium longum and lactase.

B. longum Concentration (%)	Fermentation Time (h)	pH	Total Acidity (%)
Control	0	6.67 ± 0.01 ^{a (1) (2)}	0.10 ± 0.00 ^a
	2	6.61 ± 0.02 ^a	0.11 ± 0.00 ^b
	4	5.84 ± 0.01 ^a	0.19 ± 0.01 ^c
	6	4.99 ± 0.01 ^a	0.44 ± 0.01 ^d
	8	4.69 ± 0.01 ^a	0.59 ± 0.01 ^d
0.001	0	6.67 ± 0.02 ^a	0.10 ± 0.01 ^a
	2	6.57 ± 0.02 ^b	0.11 ± 0.00 ^b
	4	5.69 ± 0.05 ^b	0.22 ± 0.00 ^b
	6	4.88 ± 0.05 ^b	0.49 ± 0.00 ^c
	8	4.69 ± 0.01 ^b	0.65 ± 0.00 ^c
0.00125	0	6.68 ± 0.01 ^a	0.10 ± 0.01 ^a
	2	6.49 ± 0.01 ^c	0.16 ± 0.01 ^a
	4	5.53 ± 0.01 ^c	0.26 ± 0.00 ^a
	6	4.84 ± 0.01 ^bc	0.52 ± 0.01 ^b
	8	4.47 ± 0.01 ^c	0.68 ± 0.01 ^b
0.0015	0	6.68 ± 0.01 ^a	0.10 ± 0.01 ^a
	2	6.49 ± 0.01 ^c	0.16 ± 0.01 ^a
	4	5.53 ± 0.01 ^c	0.26 ± 0.02 ^a
	6	4.80 ± 0.01 ^c	0.58 ± 0.01 ^a
	8	4.42 ± 0.02 ^c	0.76 ± 0.01 ^a

(1) Values are mean ± SD (n = 3). (2) Different small letters (a–d) in the same column indicate a significant difference by Duncan’s range test (p < 0.05).