. 2016 Jun 7;6:27392. doi: 10.1038/srep27392

Table 1. Main chemical composition of the culture media.

	CJ	PJ	MRS
pH	5.81 ± 0.02^a	3.69 ± 0.02^c	5.71 ± 0.01^b
Total titratable acidity (mL NaOH 0.1 M 10 ml⁻¹)	1.2 ± 0.1^c	7.4 ± 0.2^a	4.4 ± 0.1^b
Soluble solids (Brix)	5.6 ± 0.2^b	11.1 ± 0.4^a	5.5 ± 0.1^b
Total phenols (mM gallic acid eq)	3.0 ± 0.3^b	5.4 ± 0.2^a	n.d.
Buffering capacity (mmol HCl pH⁻¹ l⁻¹)	5.0 ± 0.1^c	27.0 ± 0.8^a	20.0 ± 0.6^b
Free amino acids (mg l⁻¹)	1095 ± 37^b	574 ± 37^c	3800 ± 61^a
Glucose (mM)	58 ± 2^c	206 ± 5^a	115 ± 4^b
Fructose (mM)	47 ± 1^b	212 ± 7^a	n.d.
Sucrose (mM)	56 ± 2^a	33 ± 2^b	n.d.
Malic acid (mM)	29 ± 1^a	21 ± 1^b	n.d.
Citric acid (mM)	n.d.	20 ± 1	n.d.

The data are the means of three independent experiments ± standard deviation, analysed in duplicate.

Means within a row with different letters (a–c) are significantly different (P < 0.05). n.d., Not detected.