Table 2.

Boosting effect of the three concentrations of A. platensis on mix culture.

Mix Cultures	SP%	Lag ± SD (h)	Booster Effect (min)	pH ± SD after 24 h
I in SSM	0	1.74b ± 0.02	-	4.2c ± 0.0
	0.25	1.68b ± 0.03	3.67	3.9e ± 0.0
	0.50	1.73b ± 0.02	0.62	4.1d ± 0.0
I in SBB	0	1.59b ± 0.04	-	4.5a ± 0.0
	0.25	2.17a ± 0.24	−35.10	4.3b ± 0.0
	0.50	2.36a ± 0.08	−46.29	4.3b ± 0.0
II in SSM	0	2.86b ± 0.01	-	4.3a ± 0.0
	0.25	2.46d ± 0.04	23.73	4.3a ± 0.0
	0.50	2.59c ± 0.06	16.25	4.1b ± 0.0
II in SBB	0	5.47a ± 0.01	-	3.8d ± 0.0
	0.25	5.46a ± 0.02	0.85	4.0c ± 0.0
	0.50	5.37a ± 0.05	6.32	3.8d ± 0.0
III in SSM	0	1.96c ± 0.16	-	4.5a ± 0.0
	0.25	1.72d ± 0.02	14.15	4.3b ± 0.0
	0.50	1.98c ± 0.06	−1.28	4.3b ± 0.0
III in SBB	0	1.97c ± 0.09	-	4.0d ± 0.0
	0.25	3.65a ± 0.08	−101.31	4.2c ± 0.0
	0.50	3.27b ± 0.09	−78.37	4.2c ± 0.0
IV in SSM	0	1.80c ± 0.04	-	4.0a ± 0.0
	0.25	2.85b ± 0.03	−63.02	4.0a ± 0.0
	0.50	3.07a ± 0.03	−76.55	4.0a ± 0.0
IV in SBB	0	1.83c ± 0.02	-	3.6b ± 0.0
	0.25	1.38d ± 0.04	27.06	3.6b ± 0.0
	0.50	1.45d ± 0.07	22.97	3.6b ± 0.0

^a–d Different lowercase letters by column within the same mix culture indicate the presence of significant differences. Lag values are reported as mean of 3 replicates for each Mix cultures and concentration (0%, 0.25%, 0.50%). The boosting effect (min) is also reported for each mix culture as difference between Lag value obtained from the fermentations using SP and the control (0% SP). The pH value is reported as mean value of three replicates.