Table 3.
Values (mean ± standard deviation) of pH, Total Titratable Acidity (TTA; mL NaOH), lactic acid (g/kg), volume increase (%), and microorganism (lactobacilli and baker’s yeast) concentrations (log (CFU/g)) after sourdough fermentations carried out by L. brevis A7 (SD-A7) and L. farciminis A11 (SD-A11).
| Dough | Final pH | ΔpH | Final TTA | ΔTTA | Lactic acid | ΔV/V0 × 100 | Lactobacilli | Yeasts |
|---|---|---|---|---|---|---|---|---|
| SD-A7 | 4.35 ± 0.03 a | 0.95 ± 0.39 a | 6.90 ± 0.14 b | 2.80 ± 0.66 a | 4.60 ± 0.63 b | 105 ± 7.07 a | 8.50 ± 0.72 a | 7.35 ± 0.64 a |
| SD-A11 | 4.60 ± 0.18 b | 0.82 ± 0.10 a | 6.45 ± 0.07 a | 2.95 ± 0.78 a | 3.20 ± 0.56 a | 105 ± 21.2 a | 8.59 ± 0.73 a | 7.40 ± 0.62 a |
ΔV = difference between the final and the initial value; V0—initial volume. Values in the same column with different letters (a,b) are significantly different (p ≤ 0.05).