Fig. 1. Biomass and pH changes in the fermented red beans using co-cultures of
B. subtilis and L. bulgaricus during fermentation. Fermentation conditions: 37 C
without stirring and fermented in a tray fermenter. Each value is the mean ± SD (single
experiment with three measurements single experiment with three measurements).
A: two starters inoculated simultaneously; B: L. bulgaricus inoculated after B. subtilis
was allowed to grow for 48 h dCd B. subtilis, dBd L. bulgaricus, d▵d pH.