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. 2017 Nov 21;7:15975. doi: 10.1038/s41598-017-16186-8

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© The Author(s) 2017

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Variation of pH, glucose, lactic acid and butyric acid contents (mM) recorded during the fermentation of Dulbecco’s Modified Eagle’s Medium (DMEM; 0.45% of glucose) supplemented with 2 and 6 mM of L-glutamine and inoculated with L. plantarum O2T60C and S2T60C. The strains were inoculated at 8.0 ± 0.2 Log CFU and incubated for 48 h at 37 °C. Significant differences between the two strains O2T60C and S2T60D are highlighted with asterisk (T-test or Kolmogorov–Smirnov test; *p < 0.05; **p < 0.01; ***p < 0.001). Complete dataset of the four fermentation trials is reported in Supplementary Table 5 *n.d. = below the detection limit at all time points for both strains in the presence of 2 mM of L-glutamine.