FIGURE 1.

(A) Acidification capacities (difference in pH units between inoculation and the stationary phase, ΔpH) of 29 representative lactic acid bacteria strains during fermentation of date seeds flour dough. (B) Leavening performances (cm³/h) of 21 representative yeast strains during fermentation of date seeds flour dough. Date seeds flour (20%, wt/wt of flour) and durum wheat flour (80%, wt/wt of flour) were mixed with tap water to prepare date seeds flour doughs (dough yield of 174). Lactic acid bacteria or yeast strains were inoculated to a final cell density corresponding to ca. 7.0 Log CFU/g. Doughs were fermented at 30°C for 13.5 h.