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Table 5 Lactic acid bacteria used for analyzing the D -amino acids in culture medium

From: Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids

Strain			Cultivation temperature	Cultivation time
Lactococcus	lactis subsp. lactis	JCM 5805	30°C	72 h
Lactobacillus	reuteri	JCM 1112	37°C	36 h
	gasseri	JCM 1131	37°C	36 h
	brevis	JCM 1170	30°C	72 h
	salivarius	JCM 1231	37°C	36 h
	otakiensis	JCM 15040	30°C	72 h
	kisonensis	JCM 15041	30°C	72 h
	rapi	JCM 15042	30°C	72 h

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