Table 2.

Population counts of lactic acid bacteria from the vats of the traditional cacha柠distillery 2.

Species		Times1
		I	II	III	IV	V
	Vat I
A2	Lactobacillus casei		3.8 x 108	5.7 x 108	5.1 x 108	4.0 x 108
	L. fermentum		2.0 x 107
	L. plantarum	7.4 x 107	8.0 x 107	6.3 x 107
	Weissela confusa				1.0 x 107
B3	Lactobacillus casei		1.2 x 107	2.5 x 108	3.3 x 108	3.3 x 108
	L. fermentum		1.4 x 107
	L. plantarum	2.8 x 107	3.0 x 107	2.6 x 107
	Vat II
A	L. casei	3.1 x 107	2.5 x 107	1.7 x 108	2.9 x 107	1.5 x 107
	L. plantarum	1.1 x 107	1.0 x 107	1.8 x 107
B	L. casei	6.3 x 107	5.4 x 107	4.3 x 108	2.1 x 108	2.0 x 108
	L. murinusL1			1.0 x 105
	L. plantarum		3.6 x 107	2.5 x 107
	Weissela confusa			1.0 x 105
	Vat III
A	L. casei		1.8 x 108	2.3 x 108	2.0 x 108	4.6 x 108
	L. fermentum		7.0 x 107
	L. ferintoshensis			1.0 x 107
	Lactococcus lactis			5.7 x 107
	L. plantarum	3.4 x 107	2.8 x 107
	Enterococcussp.			2.1 x 107
B	L. casei	5.4 x 108	4.4 x 108	6.7 x 108
	L. plantarum	1.1 x 107	3.1 x 107
	L. perolens		2.0 x 107
	Vat IV
A	L. casei		1.4 x 108	4.8 x 108	2.3 x 108	1.4 x 108
	L. ferintoshensis	2.7 x 108
	Lactococcus latis		6.6 x 107
	L. plantarum	2.0 x 107	3.6 x 107	1.5 x 108	3.0 x 108	4.3 x 108
B	L. casei	6.0 x 107	2.3 x 108	3.4 x 108
	L. plantarum	2.9 x 107	3.1 x 108	>3.0 x 108
	L. perolens		2.7 x 107

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

²A – first experiment (May and June of 2005)

³B – second experiment (August and September of 2005).