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Table 1 Kinetics parameters (μmax and λ)* of fructose consumption by bacterial strains

From: How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept

Strain

μmax

λ

Apilactobacillus kunkeei BIII59

1.98 ± 0.12 fg

3.05 ± 0.12 l

A. kunkeei BIII60

1.28 ± 0.18ij

3.36 ± 0.24ijkl

A. kunkeei BVI14

1.41 ± 0.13i

2.99 ± 0.29 l

A. kunkeei B17

2.41 ± 0.14de

8.32 ± 0.28b

A. kunkeei B23I

3.51 ± 0.10a

4.21 ± 0.22f

A. kunkeei B7

1.81 ± 0.19gh

3.06 ± 0.12 l

A. kunkeei BV61

1.87 ± 0.14gh

3.76 ± 0.36fghijk

A. kunkeei BV20

2.05 ± 0.13 fg

4.16 ± 0.28 fg

A. kunkeei BVI52

2.79 ± 0.08bc

3.84 ± 0.24fghi

A. kunkeei B4I

1.89 ± 0.07gh

3.11 ± 0.26jkl

A. kunkeei PLB29

1.42 ± 0.10i

3.65 ± 0.21ghij

A. kunkeei PLA21

2.92 ± 0.15bc

3.85 ± 0.14fgh

A. kunkeei PFA3

1.75 ± 0.21gh

7.39 ± 0.38c

A. kunkeei PLB20

1.86 ± 0.22gh

3.50 ± 0.25hijk

A. kunkeei PLB 34

2.57 ± 0.19cde

5.64 ± 0.36d

A. kunkeei PL24

1.50 ± 0.24hi

1.47 ± 0.17 m

A. kunkeei PF16

2.66 ± 0.28bcde

3.43 ± 0.22hijkl

A. kunkeei PF6

3.20 ± 0.18bc

5.18 ± 0.31de

A. kunkeei BEE4

3.24 ± 0.23ab

7.46 ± 0.27c

Fructobacillus fructosus MBIII5

3.02 ± 0.15bc

5.30 ± 0.33d

Fructo. fructosus B5

2.22 ± 0.17ef

3.83 ± 0.28fghi

Fructo. fructosus MBIII2

2.26 ± 0.19ef

3.07 ± 0.25kl

Fructo. fructosus B1

1.73 ± 0.22gh

4.78 ± 0.24e

Fructo. fructosus PL21

2.82 ± 0.17bc

5.32 ± 0.32d

Fructo. fructosus PFA23

0.96 ± 0.15jk

3.29 ± 0.31ijkl

Lactiplantibacillus plantarum DC400

0.28 ± 0.14 l

0.22 ± 0.08n

Fructilactobacillus sanfranciscensis SD8

0.88 ± 0.08 k

13.76 ± 0.39a

  1. Fructose consumption was determined during growth of bacterial strains in FGYP broth at 30 °C for 24 h
  2. *Kinetics were modelled according to the Gompertz equation as modified by Zwietering et al. [14]: μmax is maximum consumption rate (expressed as g l−1 h−1), λ is the length of the lag phase expressed in hours
  3. a−nValues in the same column with different superscript letters are significantly different (P < 0.05)