Fig 2.

Behavior of strains EC1118 and CSM during grape juice fermentation. (A) Natural grape juice fermentation. Cell viability, measured as CFU/ml, and total sugars over time are indicated. (B) Cell integrity measured by propidium iodide staining after grape juice fermentation had finished. Percentages of unstained cell counts under a fluorescence microscope are shown. (C) ROS production. Cells containing ROS were detected on day 13 of fermentation by the fluorescent probe dihydrorhodamine 123, and the percentage of stained cells is shown. (D) Lipid peroxidation measured as picomoles of malondialdehyde per milligram of cells 10 days after glucose consumption. Experiments were done in triplicate, and means and standard deviations are shown. *, P < 0.05; ***, P < 0.005 (unpaired, two-tailed t test).