Table 1.
Physicochemical and microbial characterization of fermented and non-fermented beverages.
| Non-Fermented Beverage | Fermented Beverage | ||
|---|---|---|---|
| Control | PMO 08 | Yogurt | |
| °Brix (%) | 4.66 ± 0.02 NS | 4.63 ± 0.03 | 4.36 ± 0.01 |
| Titratable acidity (%) | 0.312 ± 0.016 a | 0.958 ± 0.002 c | 0.867 ± 0.003 b |
| pH | 4.47 ± 0.01 a | 3.39 ± 0.03 c | 3.60 ± 0.03 b |
| Escherichia coli/coliforms(Log10CFU/mL) | ND | ND | ND |
| Yeast and molds(Log10CFU/mL) | ND | ND | ND |
| Total aerobic bacteria(Log10CFU/mL) | ND | - | - |
| Lactic acid bacteria (Log10CFU/mL) | - | 9.78 ± 0.14 * | 7.64 ± 0.27 |
Data are presented as mean ± standard deviation (n = 3). a–c Values with different superscripts within the same row are significantly different according to Duncan’s multiple range test (p < 0.05). * p < 0.05, compared with the yogurt starter culture (yogurt) according to the t-test. NS, not significantly different. -, not analyzed. ND, not detectable (<1 CFU/mL).