Table 1. Changes in pH, acidity, and viable cell numbers during fermentation of soy-powder milk by mixtures of probiotics L. brevis WCP02 and L. plantrum P1201

Index Fermentation time (h)
0 12 24 36 48 60 72
Physiochemical properties
   pH 5.84±0.291) 4.72±0.24 4.57±0.23 4.22±0.21 4.17±0.21 4.24±0.21 4.25±0.21
   Acidity (%, as lactic acid) 0.48±0.02 1.08±0.05 1.13±0.06 1.34±0.07 1.60±0.08 1.32±0.07 1.32±0.07
Viable cell numbers (log CFU/mL)
   L. brevis 4.48±0.22 3.12±0.16 3.74±0.19 4.26±0.21 6.33±0.32 8.26±0.41 8.54±0.43
   L. plantarum 5.76±0.29 7.36±0.37 7.77±0.39 7.36±0.37 5.37±0.27 3.75±0.19 4.25±0.21
Total 10.24 10.48 11.51 11.62 11.70 12.01 12.79
All values are represented as the mean±SD of triplicate determination.