Characterization of Lactic Bacteria Isolated from Raw Milk and Their Antibacterial Activity against Bacteria as the Cause of Clinical Bovine Mastitis

Table 3

Acidifying activity of selected LAB strains.

LAB strains	Incubation time (h)
	6 h		8 h		24 h
	pH	Acidity (°D)	pH	Acidity (°D)	pH	Acidity (°D)
ILT4	6.75	25.3	6.40	33	4.83	104.3
ILT 7	6.70	25	6.51	31	5.01	86
ILT 1	6.62	27.3	5.98	40	4.75	114
ILT 6	6.94	20.5	6.55	26	5.08	84
ILT5	6.87	22.6	6.53	29.6	5	87
ILT3	6.70	26.6	6 .61	28	4.90	90.3
ILT2	6.79	24.6	6.43	32 .6	5.22	81.6