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. 2002 Dec;68(12):6059–6069. doi: 10.1128/AEM.68.12.6059-6069.2002

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)
a

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.

b

DCE, Department of Chemical Engineering (Brussels, Belgium); LMG, BCCM/LMG Bacteria Collection (Laboratory of Microbiology, University of Ghent, Ghent, Belgium).