Table 5.

PH level of coffee pulp before and after fermentation.

Group	pH level
Control	4.49 ± 0.01
YF342 (C. glabrata)	4.34 ± 0.02
YB761 (C. glabrata)	4.27 ± 0.08
YB361 (P. kudriavzevii)	4.46 ± 0.04
YB661 (P. kudriavzevii)	4.46 ± 0.01
MF841 (P. kudriavzevii)	4.36 ± 0.04
MB842 (P. kudriavzevii)	4.44 ± 0.05
ME541 (C. glabrata)	4.29 ± 0.05
MC741 (P. kudriavzevii)	4.32 ± 0.06
T. delbrueckii BCRC 21429	4.37 ± 0.05
S. cerevisiae BCRC 21992	4.33 ± 0.02
Y24V1 (P. barkeri)	4.32 ± 0.02
Y32X1 (S. cerevisiae)	4.44 ± 0.05

The data were obtained from triplicate experiments, and the results are presented as mean ± standard deviation (n = 3).