TABLE 1.
Growth characteristics of various L. brevis, L. paralimentarius, L. pontis, L. sanfranciscensis, and W. cibaria strains after 16 h of fermentation at 30°Ca
| Strainb | pH | OD600 | Biomass concn
|
|
|---|---|---|---|---|
| Serial dilution count (log CFU ml−1) | Biomass (g [CDM] liter−1) | |||
| L. brevis | ||||
| ACA-DC 3365 | 4.47 (0.03) | 8.1 (0.5) | 9.1 (0.4) | 1.83 (0.07) |
| ACA-DC 3368 | 4.41 (0.06) | 7.6 (0.6) | 9.0 (0.3) | 2.02 (0.06) |
| ACA-DC 3401 | 4.43 (0.03) | 7.5 (0.5) | 9.1 (0.2) | 2.0 (0.4) |
| ACA-DC 3404 | 4.47 (0.04) | 7.8 (0.4) | 9.7 (0.4) | 2.0 (0.3) |
| ACA-DC 3406 | 4.46 (0.01) | 7.9 (0.4) | 9.7 (0.6) | 2.1 (0.3) |
| ACA-DC 3410 | 4.44 (0.01) | 9 (1) | 9.0 (0.2) | 2.0 (0.2) |
| ACA-DC 3416 | 4.53 (0.06) | 8.0 (0.9) | 9.0 (0.2) | 1.7 (0.3) |
| ACA-DC 3420 | 4.53 (0.01) | 8.1 (0.6) | 9.17 (0.08) | 1.78 (0.09) |
| ACA-DC 4003 | 4.61 (0.05) | 7.3 (0.1) | 9.07 (0.06) | 1.71 (0.02) |
| L. brevis-like | ||||
| ACA-DC 3411 t1 | 4.62 (0.03) | 4.57 (0.02) | 7.8 (0.4) | 1.01 (0.05) |
| L. paralimentarius | ||||
| ACA-DC 3363 | 4.53 (0.09) | 3.27 (0.01) | 8.6 (0.2) | 0.8 (0.1) |
| ACA-DC 3413 | 4.2 (0.2) | 5 (1) | 8.5 (0.2) | 1.3 (0.4) |
| ACA-DC 3415 | 4.5 (0.1) | 3.5 (0.9) | 8.35 (0.07) | 1.0 (0.3) |
| L. pontis | ||||
| LMG 14187T | 4.8 (0.3) | 4 (1) | 8.2 (0.2) | 1.3 (0.6) |
| LMG 14188 | 4.8 (0.2) | 4.5 (0.6) | 8.2 (0.4) | 1.6 (0.5) |
| L. sanfranciscensis | ||||
| ACA-DC 3370 | 4.30 (0.02) | 6.4 (0.3) | 9.0 (0.2) | 2.0 (0.1) |
| ACA-DC 3373 | 4.43 (0.04) | 5.2 (0.8) | 8.4 (0.4) | 1.6 (0.6) |
| ACA-DC 3378 | 4.45 (0.03) | 5.13 (0.08) | 9.1 (0.1) | 1.9 (0.2) |
| ACA-DC 3380 | 4.35 (0.03) | 7.0 (0.3) | 9.0 (0.4) | 2.2 (0.2) |
| ACA-DC 3382 | 4.35 (0.05) | 7.15 (0.06) | 8.4 (0.7) | 2.1 (0.4) |
| ACA-DC 3383 | 4.36 (0.04) | 5.5 (0.3) | 9.0 (0.3) | 1.6 (0.4) |
| ACA-DC 3408 | 4.40 (0.03) | 5.5 (0.1) | 8.33 (0.06) | 1.4 (0.3) |
| ACA-DC 3426 | 4.44 (0.02) | 3.4 (0.2) | 8.7 (0.1) | 1.5 (0.2) |
| LMG 11477 | 4.61 (0.04) | 4.6 (0.2) | 8.17 (0.06) | 1.2 (0.1) |
| LMG 16002T | 4.7 (0.1) | 3.4 (0.5) | 8.32 (0.07) | 1.0 (0.1) |
| C57 | 4.55 (0.04) | 5.6 (0.5) | 8.7 (0.4) | 1.7 (0.2) |
| E13 | 4.56 (0.05) | 5.3 (0.7) | 8.6 (0.4) | 1.3 (0.3) |
| W. cibaria | ||||
| ACA-DC 3385 | 4.37 (0.04) | 4.53 (0.05) | 8.86 (0.08) | 0.82 (0.05) |
| ACA-DC 3387 | 4.39 (0.06) | 5 (1) | 9.0 (0.1) | 0.86 (0.07) |
| ACA-DC 3392 | 4.52 (0.02) | 3.89 (0.09) | 8.79 (0.08) | 0.9 (0.2) |
| ACA-DC 3394 | 4.41 (0.03) | 4.6 (0.1) | 9.04 (0.05) | 1.0 (0.2) |
| ACA-DC 3396 | 4.53 (0.03) | 4.0 (0.3) | 8.92 (0.07) | 0.8 (0.2) |
| ACA-DC 3402 | 4.55 (0.01) | 4.1 (0.6) | 8.75 (0.07) | 0.8 (0.2) |
All fermentations were carried out in mMRS medium, adjusted to pH 5.4, containing (per liter) 20 g of peptone (Oxoid), 16 g of meat extract (Lab-Lemco; Oxoid), 8 g of yeast extract, 2 g of K2HPO4, 5 g of CH3COONa·3H2O, 2 g of (NH4)3C6H5O7, 0.5 g of cysteine-HCl, 0.2 g of MgSO4·7H2O, 0.038 g of MnSO4·H2O, 1 ml of Tween 80, and 10 g of maltose plus 5 g of fructose as carbohydrate sources. All determinations were performed in triplicate. The standard deviations are given in parentheses.
DCE, Department of Chemical Engineering (Brussels, Belgium); LMG, BCCM/LMG Bacteria Collection (Laboratory of Microbiology, University of Ghent, Ghent, Belgium).