Table 2. Fermentation parameters

Temperature (°C) Single fermentation Mixed fermentation
10 20 30 40 10 20 30 40
Viable cell count (Log CFU/g) S. cerevisiae 5.1a 7.4c 6.0b 6.1b 0.0a 5.5b 6.2c 5.7b
L. plantarum 7.8b 10.0c 4.5a 5.5a 7.1c 8.8d 2.6a 6.4b
B. subtilis 6.2b 10.1d 6.8c 6.0a 6.8d 6.4ab 6.8bc 6.0a
pH S. cerevisiae 6.5d 5.8c 5.0b 4.7a 5.9c 4.4a 4.4a 4.7b
L. plantarum 6.1c 4.3a 4.3a 4.7b
B. subtilis 6.5d 4.3a 4.3b 4.6c
Lactic acid (g/L) S. cerevisiae 0.0a 0.8a 4.8b 4.9b 1.0a 8.6c 8.5c 5.4b
L. plantarum 0.5a 9.1c 8.9c 5.1b
B. subtilis 0.0a 11.0d 9.0c 6.1b
Acetic acid (g/L) S. cerevisiae 0.0a 0.5ab 1.1b 1.8c 0.0a 0.8b 0.3a 1.7c
L. plantarum 0.0a 0.6b 0.3ab 1.9c
B. subtilis 0.0a 0.9b 0.8b 1.7c
Ethanol (g/L) S. cerevisiae 0.0a 7.9d 6.0c 2.1b 0.0a 3.3c 2.5bc 1.6b
L. plantarum 0.0a 1.7b 2.2c 2.1bc
B. subtilis 0.0a 1.8c 2.7d 1.3b
Significant differences (Turkey’s test, p < 0.05) between four temperature conditions (10°C, 20°C, 30°C, and 40°C).
S. cerevisiae, Saccharomyces cerevisiae; L. plantarum, Lactobacillus plantarum; B. subtilis, Bacillus subtilis.