TABLE 2.
Modeled values of tlag, μmax, Xmax, XB, kB, kinact, Bmax, YX/S, and mS of L. curvatus LTH 1174 grown in MSM-BE medium at 20°C with an imposed pH profilea
| Fermentation | tlag (h) | μmax (h−1) | Xmax (g of CDM/liter) | XB (g of CDM/liter) | kB (MAU per g of CDM) | kinact (liters per g of CDM per h) | Bmax (MAU/liter) | YX/S (g of CDM/g of glucose) | mS (g of glucose/g of CDM per h) |
|---|---|---|---|---|---|---|---|---|---|
| Reference | 4.0 | 0.23 | 1.65 | 0.90 | 1.50 | 0.03 | 0.51 | 0.19 | 0.17 |
| Paprika | |||||||||
| 1.40% | 7.0 | 0.32 | 1.50 | 1.30 | 0.25 | 0.15 | 0.01 | 0.25 | 0.23 |
| 0.70% | 8.0 | 0.30 | 1.70 | 0.95 | 0.20 | 0.10 | 0.05 | 0.20 | 0.13 |
| Pepper | |||||||||
| 0.80% | 3.5 | 0.19 | 2.05 | NRb | 0.00 | NR | NR | 0.21 | 0.23 |
| 0.40% | 3.5 | 0.21 | 1.65 | 0.95 | 0.65 | 0.04 | 0.22 | 0.18 | 0.15 |
| Nutmeg | |||||||||
| 0.40% | 10.0 | 0.13 | 1.23 | NR | 0.00 | NR | NR | 0.50 | 0.14 |
| 0.20% | 10.0 | 0.14 | 1.70 | 1.15 | 0.30 | 0.30 | 0.02 | 0.50 | 0.30 |
| Rosemary (0.04%) | 6.0 | 0.20 | 1.60 | 0.95 | 0.30 | 0.03 | 0.09 | 0.19 | 0.21 |
| Mace (0.04%) | 5.0 | 0.21 | 1.65 | 0.95 | 1.00 | 0.03 | 0.36 | 0.19 | 0.15 |
| Garlic (0.35%) | 28.0 | 0.21 | 2.00 | 0.50 | 1.80 | 0.04 | 1.18 | 0.22 | 0.15 |
a
See Table 1, footnote a, for biokinetic parameters. α was zero in all cases except for 0.35% garlic (α = 0.18 h−1) and 0.70% garlic (α = 0.19 h−1).
b
NR, not relevant.