Table 2.
The microbial starters and their dosages (cfu/g sourdough in the beginning of the fermentation), the fermentation conditions, the acidity test results and the microbial count results (cfu/g) of the sourdoughs at the end of the fermentation.
| Strain | Wholegrain wheat | Wholegrain rye |
|---|---|---|
| Candida milleri C-96250 | 106 | 107 |
| Lactobacillus brevis E-95612 | 107 | 108 |
| Lactobacillus plantarum E-78076 | 107 | 108 |
| Fermentation time and temperature | 12 h, 24 °C | 20 h, 32 °C |
| pH | 4.7 | 3.8 |
| Total titratable acidity (TTA), ml | 8 | 15 |
| LAB count (end of fermentation) | 109 | 109 |
| Yeast count (end of fermentation) | 107 | 108 |