Table 7.

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

Sugar, organic acid, or ethanol	Consumption or formation of compound (mg/liter) ina:
	F	FH	F Leu	FH Leu	F Glut	FH Glut	F α-Ket	FH α-Ket	F Cit	FH Cit
Sugars
Maltose	−2,189	−3,205	−2,147	−1,039	−2,394	−63	−1,807	−950	−1,891	−1,180
Fructose	−2,048	−2,248	−2,058	170	−2,121	−2,273	−1,190	98	−1,713	−112
Mannitol	−142	−312	481	−80	−1,000	389	425	326	441	530
Glucose	−1,145	−1,864	−510	1,309	−1,136	−1,506	454	1,619	483	1,270
Ethanol or organic acid
Ethanol	392	−403	437	39	359	−167	35	34	75	15
Acetate	331	−104	394	−30	308	−139	360	−68	263	75
Lactate	1,349	640	−131	615	1,523	94	−133	801	1,324	1

^aF, fructose; FH, fructose 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%.