|
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
|
- Initial sugar concentration, 5%; CaCO3, 0.5; L., Lactobacillus; Ent., Enterococcus
- LSD0.05= 0.083 for isolates, LSD0.05= 0.046 for culture media
