Table 1.

Population counts of lactic acid bacteria from the vats of the traditional cacha柠distillery 1.

Species		Times1
		I	II	III	IV	V
	Vat I
A2	Lactobacillus jensenii			1.0 x 105
	L. ferintoshensis		3.3 x 107
	L. fermentum					2.0 x 106
	L. perolens					1.7 x 107
	L. plantarum	3.8 x105	6.4 x 108	3.6 x 106	8.0 x 108	>3.0 x 108
	L. casei	3.5 x 104	3.6 x 108	5.4 x 106	6.2 x 106
B3	L. casei	1.8 x 108	9.5 x 108	8.6 x 107
	L. perolens	1.3 x 107	2.1 x 108
	Vat II
A	L. perolens		2.3 x 107
	L. plantarum	2.9 x 105	1.1x 109
B	L. casei	1.2 x 109	1.5 x 109
	L. perolens	1.0 x 107
	L. plantarum	1.0 x 107
	Vat III
A	L. casei		6.7 x 108		1.5 x 106	8.3 x 105
	L. ferintoshensis			1.0 x 107		1.3 x 105
	L. perolens				1.0 x 106
	L. plantarum	5.5 x 105	1.2 x 108	4.3 x 106	1.5 x 106	2.3 x 106
B	L. casei L. perolens	3.8 x 108 2.6 x 107	9.9 x 108	1.4 x 108
	L. plantarum			2.0 x 107
	Vat IV
A	L. casei		2.0 x 107
	L. ferintoshensis		2.3 x 107
	L. plantarum	7.9 x 105	5.1 x 108
B	L. casei	4.0 x 108	2.4 x 108	1.1 x 109
	L. perolens		1.8 x 108	2.3 x 108

¹Times I, II, III, IV and V were 7, 14, 21, 28 and 35 days after the start of fermentation respectively, for the first experiment, , and were 7, 14 and 25 days after the start of fermentation, respectively, for the second experiment.

²A – first experiment (June and July of 2002)

³B – second experiment (July and August of 2004).