TABLE 5.
Effect of arginine addition on the pH of sourdough during 24 h of fermentation by L. sanfranciscensis CB1
| Arginine (mM) | pHa at h:
|
||||
|---|---|---|---|---|---|
| 0 | 2 | 4 | 6 | 24 | |
| 0 | 5.86A | 5.30C | 4.38D | 3.91E | 3.69C |
| 3 | 5.88A | 5.64B | 4.77C | 4.13D | 3.69C |
| 6 | 5.86A | 6.27A | 5.38B | 4.57C | 3.70C |
| 14 | 5.84A | 6.27A | 6.0A | 5.83B | 4.50B |
| 28 | 5.78A | 6.29A | 6.20A | 6.12AB | 4.71A |
| 43 | 5.85A | 6.35A | 6.27A | 6.18A | 4.77A |
| 43b | 5.80A | 5.25C | 4.39D | 3.92E | 3.70C |
a
Values in the same column without a common uppercase letter are significantly different (P < 0.05).
b
Sourdough fermented by L. sanfranciscensis CB1 cells not subcultured three times in MAM containing 17 mM arginine.