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Table 2 Lactic acid production using whey permeate, salted whey and their mixture

From: Isolation, identification, and application of lactic acid-producing bacteria using salted cheese whey substrate and immobilized cells technology

Whey permeate Salted whey Whey permeate: salted whey (1:1)
Isolates Lactic acid (g/l) (mean ± SD) Consumed sugar(g/l) Yield (%) Efficiency (%) Lactic acid (g/l) (mean ± SD) Consumed sugar(g/l) Yield (%) Efficiency (%) Lactic acid (g/l) (mean ± SD) Consumed sugar (g/l) Yield (%) Efficiency (%)
L. 6 14.66 ± 0.06 26.1 56 52.2 14.35 ± 0.1 23.4 61.3 46.8 15.34 ± 0.05 28.8 53 57.6
Ent. 30 14.04 ± 0.05 26.9 52 53.8 15.31 ± 0.03 21.7 70.6 43.4 16.04 ± 0.04 28.2 57 56.4
Ent. 48 13.26 ± 0.06 22.7 58 45.4 14.83 ± 0.08 22 67.4 44 15.64 ± 0.05 41.6 38 83.2
Ent. 51 10.62 ± 0.12 17 62 34 14.78 ± 0.08 21.7 68.1 43.4 15.45 ± 0.07 41.1 38 82.2
Ent. 53 14.19 ± 0.19 27.5 52 55 15.06 ± 0.06 21.8 69.1 43.6 16.02 ± 0.04 21.6 74 43.2
Ent. 54 13.1 ± 0.11 21.6 61 43.2 15.01 ± 0.08 21.9 68.5 43.8 15.73 ± 0.05 28.6 55 57.2
Ent. 57 13.73 ± 0.13 23.3 59 46.6 14.18 ± 0.16 21.5 66 43 15.31 ± 0.11 39.7 54 79.4
Ent. 58 14.7 ± 0.1 25.8 57 51.6 15.43 ± 0.03 21.6 71.4 43.2 16.23 ± 0.03 28.3 57 56.6
Ent. 65 13.73 ± 0.04 23.3 59 46.6 14.92 ± 0.02 21.7 68.8 43.4 15.7 ± 0.11 28.1 56 56.2
Ent. 68 14.8 ± 0.09 25.8 57.4 51.6 15.93 ± 0.13 21.5 74.1 43 16.27 ± 0.09 27.6 59 55.2
  1. Initial sugar concentration, 5%; CaCO3, 0.5; L., Lactobacillus; Ent., Enterococcus
  2. LSD0.05= 0.083 for isolates, LSD0.05= 0.046 for culture media