Table 2.
Effect of pH on viability of Lactobacillus.
| Indicator | pH 1.5 | pH 2.5 | pH 3.5 | pH 4.5 |
|---|---|---|---|---|
| CY2 | 13.10 | 96.97 a | 97.62 a | 98.84 a |
| CY3 | 12.03 | 36.09 c | 43.11 b | 44.58 b |
| CY7 | 10.91 | 9.68 e | 13.66 d | 22.03 c |
| CY11 | 10.73 | 10.90 de | 11.62 d | 25.64 c |
| CY12 | 14.69 | 98.08 a | 98.27 a | 98.02 a |
| CY12-2 | 10.30 | 10.02 de | 40.61 bc | 40.03 b |
| CY13 | 13.28 | 12.79 d | 38.53 c | 43.79 b |
| ATCC 7469 | 13.79 | 93.01 b | 95.16 a | 97.77 a |
| SEM | 0.87 | 0.72 | 1.04 | 2.77 |
| p-value | 0.058 | <0.001 | <0.001 | <0.001 |
Data are presented as means ± SEM. pH 1.5, pH 2.5, pH 3.5, and pH 4.5 represent pH values 1.5, 2.5, 3.5, and 4.5, respectively. SEM, standard error of the mean; a–e means within columns with different superscript letters are different per p < 0.05.