FIG 4.

Sugar-utilizing properties of S. cerevisiae and LAB strains. (A) In vitro mixed-sugar utilization profile. The pure culture contained approximately 3 g/liter each of glucose, fructose, sucrose, and maltose. The lactic acid fermentation type is shown in parenthesis. The average values of two batch experiments are shown. Standard deviations are all below 6.6%. (B) In vitro pairwise coculture using the media with various sugar concentrations; w/o glc, no glucose; w/o frc, no fructose; w/o mal, no maltose; add mal, additional maltose. Microbial counts were measured at 14 fermentation cycles. The fermentation tests were performed in at least two batches, and the average values are shown with error bars (standard deviation).