Table 2.
Mean product formation (mM, ± standard error) by T. paralvinellae and P. furiosus after 18 h of incubation in the defined media relative to uninoculated controls.
| Product | 0.5% maltose | 0.5% tryptone | 0.5% maltose + 0.05% tryptone | 0.5% maltose + 10 mM acetate | 0.5% maltose (pH 5) |
|---|---|---|---|---|---|
| T. paralvinellae | |||||
| H2 | 0.47 ± 0.04 | 0.76 ± 0.02 | 1.18 ± 0.00 | 0.29 ± 0.01 | 0.05 ± 0.01 |
| Acetate | 0.20 ± 0.01 | 1.14 ± 0.09 | 0.30 ± 0.03 | 0.69 ± 0.00 | 0.01 ± 0.00 |
| Butyrate | 0 | 0 | 0 | 0.06 ± 0.00 | 0 |
| Succinate | 0 | 0.24 ± 0.01 | 0 | 0 | 0 |
| Isovalerate | 0 | 0.31 ± 0.00 | 0.02 ± 0.01 | 0 | 0 |
| Formate | 0 | 0.54 ± 0.06 | 0 | 0 | 0 |
| P. furiosus | |||||
| H2 | 2.00 ± 0.00 | 1.71 ± 0.08 | 4.92 ± 0.47 | 5.51 ± 1.18 | 3.71 ± 0.16 |
| Acetate | 0.95 ± 0.05 | 0.06 ± 0.05 | 1.14 ± 0.27 | 1.66 ± 0.28 | 0.79 ± 0.06 |
| Butyrate | 0 | 0 | 0.01 ± 0.00 | 0 | 0 |
| Succinate | 0.14 ± 0.01 | 0.10 ± 0.00 | 0 | 0.22 ± 0.16 | 0 |
| Isovalerate | 0 | 0.46 ± 0.00 | 0.28 ± 0.28 | 0 | 0 |
| Formate | 2.14 ± 0.08 | 0 | 0.01 ± 0.01 | 1.51 ± 0.25 | 0 |