Scientific Reports

Table 3 Ethanol tolerance of the LAB and yeast isolates.

From: Production of improved Ethiopian Tej using mixed lactic acid bacteria and yeast starter cultures

No	Isolates	Ethanol tolerance, OD (Mean ± SD)
No	Isolates	10%	15%	20%
1	L6	0.29 ± 0.03^d	0.24 ± 0.01^b	0.24 ± 0.01^b
2	L7	0.86 ± 0.01^a	0.35 ± 0.01^a	0.35 ± 0.00^a
3	L8	0.72 ± 0.01^b	0.34 ± 0.01^a	0.34 ± 0.01^a
4	L2	0.41 ± 0.01^c	0.25 ± 0.01^b	0.25 ± 0.01^b
5	Y4	0.56 ± 0.03^a	0.44 ± 0.01^a	0.44 ± 0.01^a
6	Y6	0.33 ± 0.01^bc	0.24 ± 0.01^b	0.21 ± 0.00^b
7	Y2	0.49 ± 0.01^a	0.48 ± 0.01^a	0.48 ± 0.03^a
8	Y5	0.23 ± 0.03^c	0.22 ± 0.01^b	0.20 ± 0.01^b

NB: OD, optical density; SD, standard deviation; L, lactic acid bacteria isolates; Y, yeast isolates and the numbers next to the letters represent the isolate number; means with different superscript letters in the same column are statistically significant at p < 0.05.

Back to article page

Search

Advanced search

Quick links