Figure 1.

Estimated final pH and the maximum acidification rate determined for 148 bacterial strains (each branch on the right hand dendrogram represents one strain) when grown in soy, pea, or chickpea emulsion supplemented with 0.5% glucose. Values are the mean of four biological replicates. The colours on the right-hand side dendrogram indicate Lactococcus (red), Lactobacillus (black), Streptococcus (blue), and Leuconostoc (green). For the estimated final pH, a darker colour indicates a lower pH at the end of the fermentation. For the maximum acidification rate, a darker colour (lower value) indicates a faster acidification rate (a faster drop in pH results in a more negative acidification rate).