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. Author manuscript; available in PMC: 2015 Sep 29.

Published in final edited form as: Int J Food Microbiol. 2015 Mar 7;203:35–40. doi: 10.1016/j.ijfoodmicro.2015.03.007

Changes of pH during yacon fermentation. Numbers presented for the cover brine samples ( ) are the averages of triplicate from two independent replicates. Numbers presented for the brined yacon samples (◆) represent triplicates of one lot of yacon with corresponding standard deviations. The fermentation age axis is not drawn to scale.

Inline graphic — Changes of pH during yacon fermentation. Numbers presented for the cover brine samples ( ) are the averages of triplicate from two independent replicates. Numbers presented for the brined yacon samples (◆) represent triplicates of one lot of yacon with corresponding standard deviations. The fermentation age axis is not drawn to scale.