Selective Fermentation of Lactobacillus and Streptococcus In Vitro: Effects of Chinese Fermented Glutinous Rice on the Growth Promotion of Potential Probiotics

Table 1

The lag time (lag, h) and the fastest growth rate (μ_max, h⁻¹) of representative selected strains during 50 h fermentation with the supplementation of CRW-FBT and CRW.

	17-1		70810		B1-6		D1501		MB2-1		1-4		MB5-1		LS-8
	lag	μmax	lag	μmax	lag	μmax	lag	μmax	lag	μmax	lag	μmax	lag	μmax	lag	μmax
10% CRW-FBT	2.60	0.62	3.89	0.48	4.61	0.40	4.73	0.40	5.73	0.33	3.69	0.45	3.85	0.49	4.38	0.29
5% CRW-FBT	2.64	0.64	3.81	0.49	4.54	0.44	4.84	0.40	4.67	0.36	3.33	0.47	3.59	0.49	4.43	0.39
2% CRW-FBT	2.28	0.64	3.73	0.47	4.60	0.41	4.76	0.43	5.37	0.34	3.29	0.40	3.45	0.45	4.58	0.39
1% CRW-FBT	2.23	0.69	3.56	0.45	4.68	0.38	4.63	0.40	5.40	0.31	3.18	0.38	3.44	0.42	4.58	0.41
1% CRW	2.20	0.69	3.64	0.45	4.70	0.38	4.42	0.39	5.31	0.26	2.93	0.38	3.44	0.38	4.63	0.41
Control	1.90	0.67	3.31	0.42	4.82	0.37	4.15	0.38	6.31	0.24	3.02	0.38	3.76	0.33	4.71	0.42

L. plantarum 17-1, L. plantarum 70810, L. plantarum B1-6, Weissella hellenica D1501, Lactobacillus helveticus MB2-1, L. delbrueckii subsp. bulgaricus 1-4, Streptococcus thermophilus MB5-1, and L. rhamnosus LS-8.