TABLE 1.

Lactic acid bacteria used in this study^a

Strain(s)	Source	Reference or source
Weissella cibaria P9, P10	Papaya	15
W. cibaria 3XMR3, 3XMR5	Pineapple	16
W. cibaria/W. confusa POM12, POM15, POM16, POM17	Tomato	8
Lactobacillus brevis POM2, POM4	Tomato	8
Lactobacillus fermentum F1	French beans	7
Lactobacillus curvatus PE5	Peppers	17
Leuconostoc mesenteroides PES7, PES1	Peach	R. Di Cagno (unpublished data)
Leuc. mesenteroides KI6	Kiwi fruit	R. Di Cagno (unpublished data)
Lactobacillus rossiae 2MR6, 2MR8, 2MR10, 2MR15	Pineapple	16

^aNineteen strains were tested.