Table 1. Viable cell count, pH and total acidity of acai berry extract according to fermentation time (0–72 h)

Fermentation time (h)	Viable cell count (log CFU/mL)	pH	Total acidity (%)
0	6.51±0.00^f¹⁾	4.44±0.02^a	0.24±0.01^f
6	7.19±0.01^d	4.30±0.02^c	0.29±0.01^e
12	7.22±0.00^c	4.27±0.02^d	0.32±0.00^d
24	7.35±0.01^b	4.23±0.03^d	0.36±0.00^c
48	7.38±0.01^a	4.20±0.01^b	0.54±0.00^a
72	6.96±0.01^e	4.29±0.01^bc	0.41±0.00^b

Mean±SD (n=3) within each column
followed by the different letter are significantly different (p<0.05).