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Table S1. Total viable count (log cfu/mL) of lactobacilli strains in selected media at 4 °C for 168 hours.

Table S2. Reduction of sucrose (mg/mL) at 4 °C for 168 hours.

Table S3. Reduction of glucose (mg/mL) at 4 °C for 168 hours

Table S4. Reduction of fructose (mg/mL) at 4 °C for 168 hours

Table S5. Reduction of stachyose (mg/mL) at 4 °C for 168 hours.

Table S6. Reduction of raffinose (mg/mL) at 4 °C for 168 hours.

Table S7. Production of lactic acid in selected media by lactobacilli strains at 4 °C for 168 hours.

Table S8. Production of acetic acid in selected media by lactobacilli strains at 4 °C for 168 hours.

Table S9. pH value of lactobacilli strains in selected media at 4 °C for 168 hours.

Figure S1. Scanning electron micrographs of agrowastes powder without lactobacilli (a) cempedak, (b) durian, (c) mangosteen; immobilized cells of L. acidophilus FTDC 1331 on (d) cempedak rind powder, (e) durian rind powder, (f) mangosteen rind powder.

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