Figure 5

Predicted limits of ethanol and NaCl concentrations at which the specific growth rate equals 0.1 h^-1 of yeasts (dashed lines) and lactic acid bacteria (solid lines). The area above each line indicate combinations of NaCl and ethanol concentrations leading to growth rates below 0.1 h^-1 for (top to bottom) Lactobacillus plantarum ATCC14431, commercially available baker's yeast (Jästbolaget AB, Sollentuna, Sweden), Saccharomyces cerevisiae CCUG53310, diploid S. cerevisiae X2180aα, diploid S. cerevisiae CEN.PK122, haploid S. cerevisiae X2180-1A, haploid S. cerevisiae CEN.PK113-7D, Lactobacillus fermentum ATCC14931, Lactobacillus paracasei ATCC25598, and industrial isolates of Lactobacillus buchneri, Lactobacillus pantheris and L. plantarum from Domsjö Fabriker, Örnsköldsvik, Sweden. Growth rates were estimated by multiple regression analysis of results from 435 batch cultures on rich media (yeast extract/peptone/dextrose (YPD) for yeast, MRS for bacteria). Growth rates were predicted at T = 30°C, pH = 5, lactic acid concentration 4 g/l, and glucose concentration 100 g/l.