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Table II.
Changes in the mean values (†SD) of pH, acid production and LAB counts in pasteurized and lactoperoxidase-activated Saanen goat milk fermented at 30 °C by single strains of LAB.
| LAB strains | Time (h) | pH |
Titratable acidity (%) |
LAB counts (log cfu·mL−1) |
|||
|---|---|---|---|---|---|---|---|
| No LP | LP | No LP | LP | No LP | LP | ||
| Lc. diacetylactis 339 | 2 | 5.92 (†0.09) | 5.93 (0.09) | 0.21 (0.005) | 0.20 (0.003) | 8.97 (0.04) | 8.95 (0.03) |
| 6 | 4.37 (0.03) | 4.37 (0.01) | 0.55 (0.017) | 0.54 (0.019) | 9.41 (0.06) | 9.38 (0.04) | |
| Lc. diacetylactis 340 | 2 | 6.02 (0.05) | 6.03 (0.04) | 0.19 (0.003) | 0.17 (0.007) | 8.72 (0.07) | 8.73 (0.10) |
| 6 | 4.46 (0.02) | 4.46 (0.02) | 0.53 (0.012) | 0.53 (0.012) | 9.10 (0.11) | 9.05 (0.07) | |
| Lc. lactis 345 | 2 | 6.01 (0.05) | 6.06 (0.06) | 0.19 (0.006) | 0.17 (0.003) | 8.73 (0.12) | 8.66 (0.06) |
| 6 | 4.46 (0.02) | 4.47 (0.03) | 0.56 (0.014) | 0.53 (0.012) | 9.13 (0.12) | 9.09 (0.16) | |
| Lc. cremoris 326 | 2 | 6.28 (0.01) | 6.28 (0.01) | 0.16 (0.009) | 0.15 (0.007) | 8.01 (0.19) | 8.03 (0.11) |
| 6 | 5.30 (0.25) | 5.28 (0.27) | 0.34 (0.080) | 0.34 (0.077) | 8.49 (0.25) | 8.41 (0.31) | |
| Lc. cremoris 328 | 2 | 5.90 (0.06) | 5.94 (0.06) | 0.21 (0.007) | 0.20 (0.009) | 8.65 (0.37) | 8.59 (0.43) |
| 6 | 4.37 (0.01) | 4.39 (0.01) | 0.58 (0.019) | 0.56 (0.012) | 9.32 (0.07) | 9.40 (0.05) | |
| B. longum BB536 | 2 | 6.06 (0.24) | 6.14 (0.22) | 0.16 (0.023) | 0.16 (0.023) | 8.16 (0.36) | 8.06 (0.23) |
| 6 | 4.70 (0.21) | 4.75 (0.22) | 0.62 (0.078) | 0.59 (0.073) | 9.25 (0.01) | 9.19 (0.10) | |
| Lc. lactis AM1 | 2 | 5.94 (0.03) | 5.97 (0.04) | 0.16 (0.023) | 0.16 (0.023) | 8.52 (0.11) | 8.60 (0.09) |
| 6 | 4.96 (0.02) | 4.56 (0.02) | 0.66 (0.015) | 0.66 (0.021) | 9.30 (0.05) | 9.25 (0.02) | |
| P value (time effect) | 0.000 | 0.000 | 0.000 | ||||
| P value (LP effect) | 0.658 | 0.257 | 0.724 | ||||
| P value (LAB strain effect) | 0.000 | 0.000 | 0.000 | ||||
| P value (LP vs. time) | 0.986 | 0.911 | 0.982 | ||||
| N | 3 | 3 | 3 | ||||