Table 3.
Growth parameters of selected Lactobacillus spp. probiotic strains cultivated in MRS and the SFF medium.
| Parameter 1 | µmax [h−1] | λ [h] | GT [h] | |||
|---|---|---|---|---|---|---|
| MRS 2 | SSF 3 | MRS | SSF | MRS | SSF | |
| Lb. rhamnosus ŁOCK 1087 4,5 | 0.12 | 0.21 | - | 1.98 | 2.61 | 1.41 |
| Lb. paracasei ŁOCK 1091 | 0.18 | 0.27 | 1.14 | 4.04 | 1.65 | 1.10 |
| Lb. reuteri ŁOCK 1092 | 0.14 | 0.31 | - | 5.64 | 2.17 | 0.96 |
| Lb. plantarum ŁOCK 0860 | 0.15 | 0.22 | - | - | 2.06 | 1.37 |
| Lb. pentosus ŁOCK 1094 | 0.23 | 0.37 | - | 4.73 | 1.32 | 0.81 |
1 Analysed parameters: µmax—maximum growth rate; λ—duration of the lag phase; GT—generation time; 2 MRS is the abbreviation of de Man, Rogosa, and Sharpe broth; 3 SSF stand for the semi-solid fermentation medium; 4 Lb. is the abbreviation of Lactobacillus sp.; 5 ŁOCK is a designation of strains obtained from the Lodz Collection of Pure Cultures (Institute of Fermentation Technology and Microbiology, Lodz University of Technology; Lodz, Poland).