Table 5. Microbiological and physicochemical properties of rye sourdough fermented with selected probiotic yeast

Starters		Viable cell counts (CFU/g)		pH	TTA (%)	Alcohol content (g/kg)	EPS content (g/kg)
LAB	Yeast	LAB	Yeast
Control (spontaneous fermentation)1)		2.5±0.8×1072)e	2.7±0.1×106f	5.40±0.11a	5.87±0.06f	0.87±0.10d	6.71±1.12g
P. pentosaceus OP91		9.0±1.5×108c	6.5±1.7×106e	4.03±0.04d	11.46±0.10b	0.99±0.13d	17.42±0.87c
	S. cerevisiae TM15	5.4±0.3×107d	7.1±2.2×108c	4.95±0.16b	7.98±0.14e	1.39±0.08c	8.57±0.58f
	P. kudriavzevii TM26	6.8±2.4×107d	5.9±3.0×108c	4.70±0.13c	8.63±0.33c	1.30±0.05c	14.52±4.05d
	K. marxianus TM39	3.2±1.1×107de	4.5±0.3×108d	5.01±0.02b	8.37±0.09d	1.33±0.09c	10.19±0.18e
P. pentosaceus OP91	S. cerevisiae TM15	8.5±0.9×109ab	7.0±1.4×109a	3.98±0.05de	13.82±0.40ab	1.86±0.41a	27.53±1.72b
P. pentosaceus OP91	P. kudriavzevii TM26	1.9±0.2×1010a	3.8±0.2×109b	3.62±0.05f	14.96±0.04a	1.80±0.28ab	34.66±5.08a
P. pentosaceus OP91	K. marxianus TM39	6.2±2.0×109b	4.9±0.5×109ab	3.85±0.01e	12.14±0.37b	1.71±0.14b	30.10±3.34ab

The control sourdough is prepared through spontaneous fermentation by allowing wild yeasts and LAB to naturally inoculate the dough without the addition of specific starter cultures.
All values are means±SD (n=3). Different superscript letters (^a-g) in a column indicate significant differences at p<0.05 by Duncan’s multiple range test.
LAB, lactic acid bacteria; TTA, total titratable acidity; EPS, exopolysaccharide.