TABLE 7.
Main characteristics of doughs started with sourdoughs previously fermented by L. sanfranciscensis CB1 with or without addition of 1 to 6 mM arginine and stored at 7°C for 12 ha
| Arginine (mM) | Log CFU/g | pH | Lactic acid (mM) | Acetic acid (mM) | Ethanol (mM) |
|---|---|---|---|---|---|
| 0 | 9.0B | 3.79B | 53B | 9.1A | 44C |
| 1 | 9.11BA | 3.83BA | 54BA | 8.8A | 44.6C |
| 3 | 9.27AB | 3.9AB | 56A | 9A | 47.2B |
| 6 | 9.5A | 4.11A | 57A | 9.4A | 50.4A |
a
The doughs were fermented for 6 h in the presence of the concentration of arginine indicated. Values in the same column without a common uppercase letter were significantly different (P < 0.05).