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Table 1 Growth rate and generation time of Lactobacillus reuteri DSM 17938 cultured under different conditions

From: Impact of the fermentation parameters pH and temperature on stress resilience of Lactobacillus reuteri DSM 17938

Experimental condition μmax (h−1) tg (h)
pH 4.5, 32 °C 0.51 ± 0.06 1.36 ± 0.16
pH 4.5, 37 °C 1.09 ± 0.22 0.64 ± 0.13
pH 5.5, 32 °C 0.55 ± 0.06 1.26 ± 0.14
pH 5.5, 37 °C 1.13 ± 0.21 0.61 ± 0.11
pH 6.5, 32 °C 0.59 ± 0.14 1.17 ± 0.28
pH 6.5, 37 °C 1.11 ± 0.23 0.62 ± 0.13
  1. The fermentation was performed using MRS and different combinations of pH and temperature