Selective Fermentation of Lactobacillus and Streptococcus In Vitro: Effects of Chinese Fermented Glutinous Rice on the Growth Promotion of Potential Probiotics
Table 2
The OD600 nm values of representative selected strains after 24 h and 48 h fermentation with the supplementation of CRW-FBT and CRW.
17-1
70810
B1-6
D1501
MB2-1
1-4
MB5-1
LS-8
24 h
48 h
24 h
48 h
24 h
48 h
24 h
48 h
24 h
48 h
24 h
48 h
24 h
48 h
24 h
48 h
10% CRW-FBT
2.09
2.16
2.27
2.26
2.30
2.21
2.19
2.13
2.10
2.17
2.10
2.14
2.27
2.27
2.12
2.20
5% CRW-FBT
2.02
2.14
2.25
2.23
2.27
2.19
2.21
2.18
2.06
2.11
2.08
2.13
2.13
2.17
2.19
2.21
2% CRW-FBT
1.89
2.05
2.17
2.20
2.24
2.16
2.15
2.15
2.10
2.09
1.70
1.72
2.05
2.11
1.99
2.04
1% CRW-FBT
1.84
1.97
2.11
2.18
2.16
2.14
2.06
2.12
1.98
2.04
1.65
1.70
2.03
2.09
1.86
1.92
1% CRW
1.78
1.85
2.09
2.16
2.06
2.05
2.03
2.07
1.91
1.94
1.65
1.69
2.00
2.04
1.83
1.89
Control
1.74
1.85
2.04
2.08
2.04
2.08
2.00
2.06
1.76
1.78
1.63
1.65
1.90
1.92
1.54
1.64
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.
