Table 1.
Viability of Lactobacillus fermentum PC1 and pH value in the fermentation product.
| Parameter | Fermentation and storage time | Viable count |
|---|---|---|
| Viable count (log CFU/ml) | 0 h (day 0) | 7.12 ± 0.04a |
| 24 h (day 1) | 7.96 ± 0.05b | |
| 48 h (day 2) | 7.28 ± 0.03c | |
| 72 h (day 3) | 7.38 ± 0.01d | |
| storage 10-day at 4°C (day 13) | 7.40 ± 0.03d | |
| storage 14-day at 4°C (day 17) | 7.32 ± 0.06c | |
| pH | 0 h (day 0) | 6.26 ± 0.02a |
| 24 h (day 1) | 4.12 ± 0.01b | |
| 48 h (day 2) | 4.05 ± 0.01c | |
| 72 h (day 3) | 3.93 ± 0.02d | |
| storage 10-day at 4°C (day 13) | 3.94 ± 0.01d | |
| storage 14-day at 4°C (day 17) | 3.96 ± 0.01d |
Results are presented as mean ± SD. Values in the column with different superscript letters (a–d) are significantly different (p < 0.05).