TABLE 1.

Biokinetic parameters of Streptococcus thermophilus strains grown in M17 medium containing 0.5% (wt/vol) lactose

Strain	Source (original reference)a	μmax (h−1)b	YX/Sb	YP/Sb	YGal,Lacb	Fermentation profile
IMDOST01	Greek yogurt (ACA-DC 492)	1.93	0.37	0.48	0.47	B
IMDOST02	Greek yogurt (ACA-DC 491)	1.82	0.36	0.56	0.42	B
IMDOST03	Greek yogurt (ACA-DC 490)	1.88	0.33	0.56	0.44	B
IMDOST04	Unknown (5FT)	1.82	0.35	0.50	0.44	B
IMDOST05	Greek yogurt (ACA-DC 611)	1.58	0.34	0.56	0.41	B
IMDOST06	Unknown [(t) 359]	1.52	0.31	0.46	0.45	B
IMDOST07	Greek yogurt (ACA-DC 511)	1.71	0.37	0.51	0.51	C
IMDOST08	Greek yogurt (ACA-DC 595.1)	1.46	0.33	0.62	0.38	C
IMDOST09	Greek yogurt (ACA-DC 615)	1.73	0.38	0.66	0.42	C
IMDOST10	Greek yogurt (ACA-DC 619)	1.74	0.36	0.44	0.44	B
IMDOST11	Industrial yogurt starter (UN 1YRF)	1.68	0.41	0.61	0.33	C
IMDOST12	Industrial yogurt starter (UN 7FT)	1.44	0.32	0.48	0.45	A
IMDOST13	Greek yogurt (ACA-DC 602.1)	1.72	0.32	0.49	0.43	B
IMDOST14	Industrial yogurt starter (UN 4L)	2.02	0.36	0.45	0.43	B
IMDOST15	Greek yogurt (ACA-DC 487)	1.31	0.31	0.39	0.44	B
IMDOST16	Greek yogurt (ACA-DC 486)	1.62	0.32	0.40	0.45	B
IMDOST17	Greek yogurt (ACA-DC 482)	1.62	0.33	0.46	0.44	B
IMDOST18	Greek yogurt (ACA-DC 481)	1.85	0.36	0.45	0.42	B
IMDOST19	Industrial yogurt starter (UN 5FR)	1.63	0.34	0.45	0.42	B
IMDOST21	Greek yogurt (ACA-DC 489)	1.89	0.51	0.58	0.43	B
IMDOST22	Greek yogurt (ACA-DC 488)	1.58	0.40	0.68	0.41	C
IMDOST23	Greek yogurt (ACA-DC 623.1)	1.58	0.48	0.67	0.34	C
IMDOST24	Industrial yogurt starter (Yoplait C417)	1.61	0.46	0.67	0.34	C
IMDOST25	Industrial yogurt starter (UN 7FT)	1.74	0.39	0.52	0.47	B
IMDOST26	Unknown (510)	1.41	0.41	0.49	0.44	B
IMDOST27	Industrial yogurt starter (UN 6FC)	1.64	0.37	0.46	0.42	B
IMDOST28	Unknown (NR)	1.78	0.34	0.46	0.44	A
IMDOST29	Industrial yogurt starter (UN ATX)	1.73	0.36	0.37	0.42	B
IMDOST30	Unknown (4)	1.66	0.41	0.47	0.49	B
IMDOST31	Yoghurt (NCFB 2393)	1.80	0.39	0.52	0.41	B
IMDOST32	Greek yogurt (ACA-DC 613)	1.96	0.34	0.44	0.39	B
IMDOST33	Unknown (Gal+)	1.96	0.38	0.49	0.44	B
IMDOST34	Greek yogurt (ACA-DC 638)	1.53	0.39	0.59	0.37	B
IMDOST36	Industrial yogurt starter (LY03)	1.66	0.34	0.42	0.51	B
IMDOST37	Industrial yogurt starter (Sfi20)	1.75	0.37	0.46	0.42	B
IMDOST38	Industrial yogurt starter (BTC)	1.55	0.32	0.47	0.45	B
IMDOST39	Greek yogurt (ACA-DC 480)	1.75	0.33	0.44	0.41	B
IMDOST40	Industrial yogurt starter (EU20)	1.76	0.80	0.95	0	D
IMDOST41	Industrial yogurt starter (STCH101)	2.19	0.40	0.50	0.50	A
IMDOST42	Romanian yogurt (ACA-DC ST111)	1.38	0.34	0.36	0.47	A
MB1655	Pasteurized milk (NCFB 575)	2.00	0.46	0.46	0.36	B
MB1656	Gruyère cheese starter (NCFB 2564)	1.06	0.28	0.46	0.45	B
MB1657	Unknown (NCFB 489)	1.59	0.38	0.53	0.40	A
MB1658	Unknown (LMG 13564)	1.76	0.46	0.49	0.46	A
MB1661	Unknown	2.01	0.47	0.44	0.38	B
MB1663	Unknown (NCFB 2075)	1.65	0.42	0.47	0.40	B
MB1664	Unknown (NCFB 1242)	1.85	0.45	0.50	0.37	A
MB1665	Unknown	1.91	0.46	0.58	0.31	A
MB1667	Pasteurized milk (NCFB 574)	1.77	0.41	0.58	0.51	A

^aACA-DC, Collection of the Laboratory of Dairy Research, Agricultural University of Athens, Athens, Greece, LMG, BCCM^TM/LMG Bacteria Culture Collection, Laboratory of Microbiology, Ghent University, Ghent, Belgium; NCFB, National Collection of Food Bacteria, Reading, United Kingdom; UN, Université de Nancy, Nancy, France.

^bμ_max, maximum specific growth rate (h⁻¹); Y_X/S, cell yield coefficient (OD₆₂₀ · g of substrate⁻¹); Y_P/S, product yield coefficient (g of product · g of substrate⁻¹); Y_Gal,Lac, galactose-lactose exchange coefficient (g of galactose · g of lactose⁻¹).