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. 2022 Jul 3;10(7):1346. doi: 10.3390/microorganisms10071346

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Short chain fatty acid production by Lactobacillus strains (L. buchueri (LB 5); L. bulgaricus (LB 11); L. casei ATCC 4646 (LC 1); L. casei B1255 (LC 1255); L. delbreuckii B735 (LD 735); L. fermentum B1925 (LF 1925); L. paraplantarum B23115 (LP 31 23115); L. plantarum B4496 (LP 4496); L. rhamnosus BLCR1 (LR LCR1); L. reuteri 1428 (LR 1428); L. plantarum ATCC BAA 793 (LP BAA 793)) and Bifidobacterium strains (B. breve 2141; B. longum subsp. infantis 3300) grown in mMRS supplemented with 1% cranberry A6 A. Production of lactic acid (shaded bars) and acetic acid (open bars) (A); and propionic acid (shaded bars) and butyric acid (open bars) (B) were determined by HPLC, and results are the means of three experiments ± SD.