Selection of an optimum pH-indicator for developing lactic acid bacteria-based time-temperature integrators (TTI)

► The color reaction orders of lactic acid bacteria-based TTI altered with different pH-indicators. ► The reaction of the microbial TTI was enhanced from non zero-order to zero-order. ► The choice of pH-indicators was selective to develop the microbial TTI. ► The microbial TTIs containing selected pH indicator seem to be applicable in the food products.