Table 1. Influence of different types and concentrations of peptide supplements on the pH of fermented milk

Fermentation time (h)	pH values
	FM	NPMP5%	NPMP10%	NPMP20%	FPMP5%	FPMP10%	FPMP20%
0	6.42±0.03Da	6.41±0.04Ca	6.40±0.04Ca	6.41±0.03Ca	6.41±0.05Ca	6.39±0.04Ca	6.41±0.03Ca
24	4.51±0.07Cc	4.37±0.08Bbc	4.31±0.07Bab	4.26±0.06Bab	4.35±0.09Bb	4.24±0.07Bab	4.17±0.08Ba
48	3.85±0.06Bc	3.80±0.05Abc	3.77±0.07Abc	3.75±0.05Abc	3.75±0.07Abc	3.69±0.06Aab	3.61±0.07Aa
72	3.76±0.06Ac	3.74±0.05Ac	3.73±0.04Ac	3.68±0.05Abc	3.68±0.04Abc	3.62±0.06Aab	3.57±0.04Aa

The pH values at 0 h were measured after sterilization.
FM: fermented milk without supplementation; NPMP_5%, NPMP_10%, NPMP_20%, FPMP_5%, FPMP_10% and FPMP_20%: fermented milk containing 5% NPMP, 10% NPMP, 20% NPMP, 5% FPMP, 10% FPMP and 20% FPMP.
The starter strain was Lacticaseibacillus casei 01.
All the pH values are mean of three replications±SD.
Samples with different superscripted capital letters in the same column are significantly different (p<0.05)
Samples with different superscripted lowercase letters in the same row are significantly different (p<0.05).