Table 2 Acidity of raw and fermented cauliflower and brine.

0.21 ± 0.01^a

0.29 ± 0.02^b

0.31 ± 0.01^b

0.24 ± 0.00^b

0.43 ± 0.01^cd

0.50 ± 0.02^c

0.77 ± 0.02^e

0.45 ± 0.01^d

0.65 ± 0.00^f.

0.46 ± 0.02^c

0.72 ± 0.04^e

0.44 ± 0.01^d

0.64 ± 0.01^f.

0.49 ± 0.01^c

0.67 ± 0.01^d

0.44 ± 0.00b^cd

0.64 ± 0.00^ef

0.47 ± 0.01^c

0.64 ± 0.01^d

0.43 ± 0.00b^cd

0.63 ± 0.02^e

0.47 ± 0.01^c

0.63 ± 0.02^d

0.44 ± 0.01b^cd

0.76 ± 0.00^h

0.47 ± 0.01^c

0.64 ± 0.01^d

0.42 ± 0.02^c

0.74 ± 0.01 ^g