TABLE 2.

Survival of E. coli in fresh and spent EG

Strain	Condition	Source of spent EG	% Survivala after:
			1 h	2 h	4 h
MG1655 (EK592)	Fresh EG pH 2.5	NAb	<0.006	<0.006	<0.006
MG1655 (EK592)	Spent EG pH 2.5	MG1655	71	52	38
gadC (EF1505)	Spent EG pH 2.5	MG1655	<0.008	<0.008	<0.008
gadE (EK616)	Spent EG pH 2.5	MG1655	<0.006	<0.006	<0.006
gadE (EK616)	Spent EG pH 6.3	MG1655	100	105	110
MG1655 (EK592)	Spent EG pH 2.5	gadE	50	26	11
slp (EK556)	Spent EG pH 2.5	MG1655	82	56	9
yhiF (EF1546)	Spent EG pH 2.5	MG1655	95	66	14
slp-yhiF (EF618)	Spent EG pH 2.5	MG1655	1.5	0.23	0.006
slp-yhiF/pQEYhiF+ (EF1521)	Spent EG pH 2.5	MG1655	100	95	35

^aAverages of triplicate experiments.

^bNA, not applicable.