Fig 1.

Kinetic of fermentation of soy juice with the strain Lactobacillus delbrueckii subsp. delbrueckii CIRM-BIA865. Fermentation, performed at 37°C, was followed by pH measurement (left axis, blue curve) and cell enumeration (right axis) based on two methods: (i) plate counting on MRS expressed as log CFU/mL (orange solid line) and (ii) counting Ld865 genome copy numbers by quantitative PCR (orange dotted line). The data are the mean of 3 independent experiments. The blue arrows indicate the sampling time performed throughout fermentation for transcriptomic and metabolic analysis: pH 6.5 (3.3 h of fermentation), pH 6 (5.8 h of fermentation), pH 5 (10.8 h of fermentation), and pH 4.6 (26.5 h of fermentation).