Table 2.
MICs of aqueous extracts from cultures in mMRS medium and sourdough with differing levels of linoleic acida
| Starter culture | Mean MIC (ml · liter−1) ± SD in medium with indicated concn (g · liter−1) of linoleic acid |
|||||
|---|---|---|---|---|---|---|
| mMRS broth |
Sourdough |
|||||
| 0 | 2 | 4 | 0 | 2 | 4 | |
| L. sanfranciscensis ATCC 27051 | 83 ± 0 | 70 ± 17 | 83 ± 0 | 35 ± 10 | 17 ± 5 | 42 ± 0 |
| L. plantarum TMW1460 | 70 ± 20 | 9 ± 2 | 42 ± 0 | 28 ± 10 | 42 ± 0 | 17 ± 6 |
| L. plantarum TMW1701 | 56 ± 20 | 10 ± 0 | 70 ± 24 | 83 ± 0 | 83 ± 0 | 35 ± 12 |
| L. reuteri LTH2584 | 42 ± 0 | 9 ± 2 | 56 ± 24 | 17 ± 5 | 21 ± 0 | 14 ± 6 |
| L. pontis LTH2587 | 70 ± 20 | 83 ± 0 | 70 ± 24 | 42 ± 0 | 42 ± 0 | 21 ± 0 |
| L. hammesii DSM16381 | 14 ± 5 | 17 ± 5 | 3 ± 2 | 28 ± 10 | 21 ± 0 | 10 ± 0 |
a
Samples were extracted at 4 days of fermentation and tested for activity using Aspergillus niger as an indicator. MIC analysis was performed after 2 days of indicator growth; data are from triplicate independent experiments.