Table 3
pH and acidity of the fermented ginger
Samples
pH
Acidity
Ginger medium
6.68±0.02
a
1)
0.39±0.07
b
Ginger fermented with
Leuconostoc mesenteroides
6.35±0.05
ab
0.47±0.01
ab
Ginger fermented with
Lactobacillus brevis
6.30±0.03
b
0.52±0.02
ab
Ginger fermented with
Streptococcus thermophilis
6.28±0.02
b
0.55±0.01
a
Ginger fermented with
Lactobacillus acidphilus
6.31±0.02
b
0.49±0.03
ab
Means±SD (n=3) in a column followed by same letter are not significantly different by Duncan’s multiple range test (p<0.05).