Table 3.

Kinetic parameters of lactic acid bacteria acidification, modelled according to the Gompertz equation, of conventional red-grained wheat (cv Aubusson) sourdough fermented at 30 °C for 8 h.

Strain	∆pH (pH Unit)	µ Max (−∆pHh−1)	Lag Phase (h)
L. plantarum Fi8	2.376 ± 0.326	0.345 ± 0.028	2.224 ± 0.283 bc
L. plantarum Fi13	2.172 ± 0.349	0.370 ± 0.029	3.279 ± 0.236 c
L. plantarum Fi15	2.309 ± 0.124	0.391 ± 0.019	1.368 ± 0.207 ab
L. plantarum Fi27	1.966 ± 0.088	0.434 ± 0.028	1.282 ± 0.205 ab
L. plantarum Fi58	1.977 ± 0.121	0.416 ± 0.031	2.227 ± 0.207 bc
L. farciminis Fi14	2.232 ± 0.289	0.373 ± 0.028	2.904 ± 0.232 c
L. farciminis Fi17	2.337 ± 0.163	0.348 ± 0.016	1.624 ± 0.211 ab
L. sanfranciscensis Fi18	1.989 ± 0.095	0.362 ± 0.015	2.279 ± 0.135 bc
L. rossiae Fi19	2.208 ± 0.117	0.365 ± 0.017	1.578 ± 0.183 ab
L. rossiae Fi40	2.251 ± 0.106	0.349 ± 0.013	0.977 ± 0.197 a

Different letters (a,b,c) indicate significant differences (p ≤ 0.05).