At 72 h, LAB represented approximat

At 72 h, LAB represented approximately 17% of the total bacterial population
and at the completion of fermentation (144 h), they were 100%.
The growth of LAB during fermentation of these beans was inhibited
by the addition of nisin, but such nisin did not affect the total populations
of yeasts and other bacteria (Fig. 1b). Also, nisin did not affect
the growth profiles of individual species of yeasts (Fig. 1c, d) and acetic
acid bacteria (Fig. 1e, f). The main yeast species were H. guilliermondii,
Pichia kudriavzevii and Kluyveromycesmarxianuswhich grew in a similar
succession for fermentations in the absence and presence of nisin
(Fig. 1c, d). The main species of acetic acid bacteria were Gluconobacter
frateurii and Acetobacter pasteurianus which grew similarly in both fermentations
(Fig. 1e, f). L. plantarum was the only species of LAB found
in the control (no nisin) fermentation and grew to 106 CFU/ml before
decreasing to 104–105 CFU/g (Fig. 1e). This species was not detected
during fermentation in the presence of nisin (Fig. 1f).