Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt

Table 3

Properties of LAB.

Isolates code	ΔpH (24 h)	EPS (mg/mL)	Proteolytic activity (µg tyrosine/mL)
LC	2,3^a	74^a	3,09^a
BC	2,3^a	150^b	2,19^a
CPC	2,3^a	266^dc	11,20^a
BBC	2,3^a	226^c	—
LB	2^a	299^de	62,59^b
BB	2,1^a	357^e	29,46^ab
CPB	2^a	312^de	22,25^ab
BBB	2,1^a	356^e	26,83^ab

Different letters within each column are statistically significant at .