Composition of nutrient mixtures added to SAB
|
Number of positive strainsa
|
---|
Vinasse (mL/L)
|
Sucrose (g/L)
|
Yeast extract (g/L)
|
---|
10
|
0
|
0
|
3
|
10
|
0
|
4
|
3
|
10
|
5
|
0
|
7
|
10
|
10
|
0
|
7
|
10
|
15
|
0
|
8
|
10
|
20
|
0
|
10
|
10
|
50
|
0
|
13
|
50
|
0
|
0
|
3
|
50
|
0
|
4
|
3
|
50
|
5
|
0
|
3
|
50
|
10
|
0
|
3
|
50
|
15
|
0
|
3
|
50
|
20
|
0
|
4
|
50
|
50
|
0
|
6
|
100
|
0
|
0
|
0
|
100
|
0
|
4
|
0
|
100
|
5
|
0
|
0
|
100
|
10
|
0
|
0
|
100
|
15
|
0
|
0
|
100
|
20
|
0
|
0
|
100
|
50
|
0
|
0
|
- V: Vinasse; 10 mL/L = 1%, 50 mL/L = 5%, 100 mL/L = 10%
- S: Sucrose; 0 g/L = 0%, 5 g/L = 0.5%, 10 g/L = 1%, 15 g/L = 1.5%, 20 g/L = 2%, 50 g/L = 5%
- Y: Yeast extract; 0 g/L = 0%, 4 g/L = 0.4%
- aNumber of bacterial strains that grew as ropy colonies on solid media within 48 h of incubation at 30 °C