Scientific Reports

Table 2 pH tolerance of the LAB and Yeast isolates.

From: Production of improved Ethiopian Tej using mixed lactic acid bacteria and yeast starter cultures

No	Isolates	Acid tolerance, OD (Mean ± SD)
No	Isolates	pH 2.5	pH 3.5	pH 4.5
1	L6	0.38 ± 0.04^a	0.97 ± 0.01^c	5.4 ± 0.00^b
2	L7	0.42 ± 0.01^a	4.6 ± 0.20^a	6.0 ± 0.14^a
3	L8	0.36 ± 0.00^a	3.17 ± 0.11^b	5.3 ± 0.14^b
4	L2	0.37 ± 0.04^a	0.91 ± 0.01^c	5.1 ± 0.28^b
5	Y4	0.19 ± 0.07^a	0.27 ± 0.01^a	0.27 ± 0.01^a
6	Y6	0.21 ± 0.04^a	0.30 ± 0.01^a	0.31 ± 0.01^a
7	Y2	0.23 ± 0.03^a	0.26 ± 0.01^a	0.33 ± 0.01^a
8	Y5	0.18 ± 0.01^a	0.26 ± 0.03^a	0.23 ± 0.00 ^a

NB: OD, optical density; L, lactic acid bacteria isolates; Y, yeast isolates and the numbers next to the letters represent the isolate number; means with different superscript letters in the same column for the LAB and yeasts separately are statistically significant at p < 0.05.

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