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Bacterial counts (CFU g−1) on MRS-5 agar (▩), yeast counts (CFU g−1) on YG agar (
), and pH (▨) for fermentation A (23°C and 24-h backslopping), B (30°C and 24-h backslopping), C (37°C and 24-h backslopping), and D (30°C and 48-h backslopping).
