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. 2022 Oct 1;11(19):3055. doi: 10.3390/foods11193055

Table 2.

Mean counts (Log CFU/mL ± standard deviation) of yeast and LAB (lactic acid bacteria) enumerated by plate count method.

LAB (Log CFU/mL) Yeasts (Log CFU/mL)
Spontaneous 5.18 ± 4.78 b 6.23 ± 6.39
LAB Mix 6.07 ± 4.76 c 6.82 ± 6.81
L. mesenteroides 6.24 ± 5.91 a 6.06 ± 5.96
Kefir 5.07 ± 5.06 b 6.09 ± 6.02

a,b,c Different letters indicate statistical significance determined with ANOVA, followed by Tukey’s HSD (honestly significant difference) post hoc test (p < 0.05).