Table 2. Physicochemical quality of the fermented milk

	Pediococcus acidilactici BE	Pediococcus pentosaceus M103	p-value
pH	4.28±0.02	4.33±0.02	0.04*
Lactic acid (%)	1.25±0.01	1.21±0.01	0.04*
Total LAB (Log CFU/mL)	7.16±0.14	7.17±0.20	NS
Viscosity (cP)	2,092.22±63.80	1,938.78±43.13	0.03*
Fat content (%)	3.13±0.07	3.01±0.05	NS
Protein content (%)	3.60±0.04	3.60±0.02	NS
Lactose content (%)	4.74±0.06	4.71±0.04	NS
Antioxidant activity (%)	8.49±0.25	6.34±0.50	0.01*
Butyrate (mg/kg)	850±50.00	700±1.00	0.01*
Acetate (mg/kg)	263.78±0.78	627.24±6.35	0.01*

Significant at p<0.05.
LAB, lactic acid bacteria; NS, not significant.