Table 1.

Changes in cell density and pH values of lentil watery extracts fermented with different Lactobacillus strains after incubation at 37 °C for 24 and 48 h.

Strain	T24		T48
	Δlog	ΔpH	Δlog	ΔpH
L. acidophilus ATCC 4356	2.71	−0.66	3.63	−1.64
L. fermentum DSM 20052	3.13	−1.26	3.20	−1.40
L. gasseri ITEM 13541	1.57	−1.60	2.40	−1.91
L. helveticus ATCC 15009	1.32	−1.20	2.30	−1.21
L. johnsonii NCC533	1.57	−1.80	1.98	−2.41
L. paracasei DSM 20312	2.01	−0.52	2.82	−0.77
L. rhamnosus ATCC 53103	1.47	−1.58	1.86	−2.01