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pH changes during fermentation with different starter cultures. The pH of steamed bread prepared with different starters, including yeast (Saccharomyces cerevisiae), LP-GM4-yeast (Lactiplantibacillus plantarum and yeast), and blank (control group) was measured after 2, 4, 6, 8 and 8 h. Values are presented as means ± SD (standard deviation).
