Table 4.

Kinetic parameters of lactic acid bacteria acidification, modelled according to the Gompertz equation, of hull-less barley (cv Rondo) sourdough fermented at 30 °C for 8 h.

Strain	∆pH (pH Unit)	µ Max (−∆pHh−1)	Lag Phase (h)
L. plantarum Fi15	1.399 ± 0.081	0.310 ± 0.022	2.611 ± 0.178
L. plantarum Fi31	1.188 ± 0.180	0.364 ± 0.098	3.456 ± 0.457
L. plantarum Fi58	1.266 ± 0.126	0.328 ± 0.068	2.799 ± 0.355
L. farciminis Fi32	1.208 ± 0.246	0.381 ± 0.049	2.646 ± 0.355
L. farciminis Fi70	1.169 ± 0.150	0.352 ± 0.082	3.284 ± 0.408
L.sanfranciscensis Fi33	1.158 ± 0.165	0.373 ± 0.096	3.680 ± 0.411
L. rossiae Fi19	1.143 ± 0.134	0.423 ± 0.102	4.019 ± 0.335
L. rossiae Fi40	1.122 ± 0.106	0.464 ± 0.098	4.364 ± 0.253
L. rossiae Fi21	1.268 ± 0.097	0.417 ± 0.069	3.110 ± 0.274
L. brevis Fi30	1.293 ± 0.089	0.368 ± 0.062	2.741 ± 0.290