Table 3 Identification, isolation source, ΔpH and generation of organic acids of selected strains. The analysis was conducted in triplicate (n = 3). The initial pH of the autoclaved seaweed suspension was 6.08 ± 0.13 (n= 3)
Strain ID | MALDI ToF Biotyper ID | Isolation | Timepoint | ΔpH | Mannitol (mg/ml) | Lactic acid mg/100 mL | Acetic acid mg/100 mL |
|---|---|---|---|---|---|---|---|
NFICC788 | Pediococcus pentosaceus | Animal feces | 24 h | −1.48 ± 0.36 | 4.51 ± 0.06 | 28.84 ± 3.43 | 1.89 ± 0.16 |
48 h | −1.96 ± 0.16 | 3.96 ± 0.11 | 86.64 ± 4.22 | 1.96 ± 0.12 | |||
NFICC983 | Lactiplantibacillus plantarum ssp. argentoratensis | Vegetable (Potato) | 24 h | −2.13 ± 0.23 | 3.94 ± 0.11 | 82.95 ± 0.98 | 1.33 ± 0.14 |
48 h | −2.52 ± 0.17 | 3.55 ± 0.16 | 136.51 ± 4.23 | 1.67 ± 0.22 | |||
NFICC1723 | Levilactobacillus brevis | Vegetable (Potato) | 24 h | −1.78 ± 0.21 | 4.06 ± 0.06 | 31.24 ± 2.43 | 22.89 ± 0.92 |
48 h | −2.22 ± 0.17 | 3.66 ± 0.1 | 99.7 ± 4.85 | 28.65 ± 0.23 | |||
NFICC1746 | Lacticaseibacillus paracasei | Fruit(pear) | 24 h | −1.95 ± 0.13 | 4 ± 0.07 | 64.89 ± 3.87 | 2.18 ± 0.35 |
48 h | −2.38 ± 0.26 | 3.56 ± 0.09 | 122.95 ± 6.16 | 2.48 ± 0.16 | |||
NFICC2041 | Lacticaseibacillus rhamnosus | Vegetable(squash) | 24 h | −1.82 ± 0.19 | 4.12 ± 0.11 | 57.71 ± 3.86 | 1.29 ± 0.21 |
48 h | - 2.16 ± 0.28 | 3.56 ± 0.1 | 111.51 ± 8.2 | 2.65 ± 0.23 |