TABLE 2.
LAB and yeast species isolated at different fermentation times
| Microbial species | Fermentation time (h) | Total isolates | Percentage | ||||
|---|---|---|---|---|---|---|---|
| 24 | 48 | 72 | 96 | 120 | |||
| Number of isolates | |||||||
| LAB species | |||||||
| Lactiplantibacillus plantarum | 0 | 9 | 2 | 23 | 10 | 44 | 73.3 |
| Lacticaseibacillus paracasei | 0 | 2 | 0 | 2 | 0 | 4 | 6.7 |
| Levilactobacillus brevis | 0 | 1 | 2 | 0 | 0 | 3 | 5.0 |
| Lacticaseibacillus rhamnosus | 0 | 1 | 0 | 0 | 2 | 3 | 5.0 |
| Lactiplantibacillus fabifermentans | 0 | 0 | 3 | 0 | 0 | 3 | 5.0 |
| Furfurilactibacillus rossiae | 0 | 2 | 0 | 0 | 0 | 2 | 3.3 |
| Liquorilactobacillus satsumensis | 0 | 0 | 0 | 1 | 0 | 1 | 1.7 |
| Yeast species | |||||||
| Saccharomyces cerevisiae | 7 | 14 | 16 | 9 | 7 | 53 | 65.4 |
| Torulaspora delbrueckii | 3 | 0 | 0 | 4 | 0 | 7 | 8.6 |
| Schizosaccharomyces pombe | 0 | 0 | 0 | 0 | 6 | 6 | 7.4 |
| Hanseniaspora opuntiae | 3 | 2 | 0 | 0 | 0 | 5 | 6.2 |
| Wickherhamomyces pijperi | 3 | 0 | 0 | 0 | 0 | 3 | 3.7 |
| Starmerella bacillaris | 1 | 2 | 0 | 0 | 0 | 3 | 3.7 |
| Pichia kudriavzevii | 2 | 0 | 0 | 0 | 0 | 2 | 2.5 |
| Pichia manshurica | 0 | 2 | 0 | 0 | 0 | 2 | 2.5 |