Regardless of the flour used,
the cell density of lactic acid bacteria increased from ca. 7.0±0.3 to
9.0±0.2–9.5±0.1 log cfu/g (data not shown). All the strains were
previously singly tested based on the extent of pH decrease (ΔpH),
the rate of pH reduction (Vmax) and the length of lag phase (λ).