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Table 1 Acid production by Lactobacillus brevis BBE-Y52, Lactobacillus salivarius, and Streptococcus mutans

From: Characterization of a Lactobacillus brevis strain with potential oral probiotic properties

Strains pHa Average pHb Lactic acidc (g/L)
Glucose Sucrose Lactose Fructose
L. brevis BBE-Y52 3.86 ± 0.01 4.02 ± 0.03 4.07 ± 0.02* 3.77 ± 0.03 3.93* 1.74 ± 0.12**
L. salivarius T1 3.81 ± 0.03 3.90 ± 0.04 3.98 ± 0.02 3.80 ± 0.02 3.87 2.64 ± 0.09
S. mutans ATCC 25175 3.90 ± 0.02* 3.87 ± 0.03* 3.95 ± 0.01 3.74 ± 0.03 3.86 2.53 ± 0.07
  1. a, pH values of strain cultures grown in medium containing single carbon source; b, average pH values; c, production of lactic acid by corresponding strains cultivated in MRS broth
  2. * and ** represent significant (P < 0.05) and extremely significant (P < 0.01) differences based on Student’s t-test