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. 2003 Apr;69(4):2073–2079. doi: 10.1128/AEM.69.4.2073-2079.2003

FIG. 5.

FIG. 5.

Effect of sucrose concentration on the amounts of EPS (A), mannitol (B), and kestose (C) produced by L. sanfranciscensis during fermentation in Su-MRS at a constant pH of 5.6. (A) Amounts of EPS produced by L. sanfranciscensis in Su-MRS containing various amounts of sucrose and 5 (▴) or 15 (Δ) g of fructose liter−1. (B) Amounts of mannitol produced from sucrose by L. sanfranciscensis in Su-MRS containing various amounts of sucrose and 5 (•) or 15 (○) g of fructose liter−1 and sucrose hydrolysis relative to total sucrose consumed in Su-MRS containing 5 (▴) or 15 (Δ) g of fructose liter−1. (C) Amounts of 1-kestose produced by L. sanfranciscensis in Su-MRS containing various amounts of sucrose and 5 (▴) or 15 (Δ) g of fructose liter−1.