sAfter 48 h of fermentation, the viable counts of the three samples
were 1.41 108 CFU/g (B. animalis 937), 1.74 1010 CFU/g (L. casei Zhang) and 2.19 1010 CFU/g
(L. plantarum P-8), with the pH declined rapidly from 6.32 to 5.78, 5.60 and 5.44 at the early stage of the
fermentation and increased to 6.71, 6.47 and 6.60 at the later stage of the fermentation.