Selection of the Strain Lactobacillus acidophilus ATCC 43121 and Its Application to Brewers’ Spent Grain Conversion into Lactic Acid

Figure 1

Time courses of glucose concentration (), dry biomass concentration (), and lactic acid concentration during fermentation in synthetic medium of the Lactobacillus sp. strains: (a) L. acidophilus ATCC 53672, (b) L. acidophilus ATCC 43121, (c) L. acidophilus ATCC 4356, (d) L. lactis INRA 18, (e) L. pentosus NRRL b-227, and (f) L. plantarum NRRL b-4496. Data represent the mean of three independent experiments.

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