Evaluation of the Antibacterial Activity and Probiotic Potential of Lactobacillus plantarum Isolated from Chinese Homemade Pickles

Table 2

Quantitative detection of organic acids by HPLC (g/l).

Organic acid	L. plantarum GS083	L. plantarum GS086	L. plantarum GS090
Formic acid	0.53 ± 0.10^Ac	0.43 ± 0.24^Ac	ND^Bc
Malic acid	0.36 ± 0.09^Ac	0.82 ± 0.11^Ac	0.49 ± 0.15^Ac
Lactic acid	19.32 ± 0.95^Ba	24.79 ± 0.40^Aa	19.85 ± 0.43^Ba
Acetic acid	ND^Bc	2.00 ± 0.71^Ab	2.15 ± 0.27^Ab
Citric acid	1.06 ± 0.38^Ab	0.55 ± 0.08^Ac	0.64 ± 0.20^Ac
Succinic acid	1.54 ± 0.15^Ab	1.29 ± 0.26^Ab	0.69 ± 0.01^Bb

Not detected. A-C: different superscript small letters in the same row denote differences (). a-c: different superscript small letters in the same column denote differences ().