Figure 1. Changes in pH and number of LAB colony-forming units in sourdough during fermentation.Values represent means ±SDs，n = 3

From

Preservation Effects of Sourdough Bread Using Lacticaseibacillus Paracasei and Lactiplantibacillus Plantrum

Kotomi Iwabuchi, Jun Shima, Noriko Komatsuzaki

American Journal of Food Science and Technology. 2023, 11(4), 156-161 doi:10.12691/ajfst-11-4-5