Table 6.

Consumption and formation of carbohydrates, ethanol, and organic acids naturally occurring or added to WFH with maltose upon 2 h of exposure of L. sanfranciscensis LSCE1 to acid stress

Sugar, organic acid, or ethanol	Consumption or formation (mg/liter) ina:
	M	MH	M Leu	MH Leu	M Glut	MH Glut	M α-Ket	MH α-Ket	M Cit	MH Cit
Sugars
Maltose	−3,618	−5,701	−3,560	−869	−4,919	−894	2,936	170	2,158	141
Fructose	−200	−236	−175	−233	−254	−189	−265	−199	−235	−176
Mannitol	141	1,968	NDb	ND	ND	ND	ND	ND	ND	ND
Glucose	−1470	−104	−779	68	−1,877	136	176	59	18	130
Ethanol or organic acid
Ethanol	560	1,558	803	−25	633	−55	509	−16	204	1
Acetate	18	47	4	47	89	5	47	−19	349	−2
Lactate	971	−67	4,438	1,184	1,754	−5	−149	887	1,124	−188

^aM, maltose; MH, maltose at pH 3.6; Leu, leucine; Glut, glutamate; α-Ket, α-ketoglutaric acid; Cit, citrate. The data are means of three independent experiments. The coefficients of variability were lower than 6%.

^bND, not detectable.