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

Journal of Genetic Engineering and Biotechnology

Table 4 Effect of inoculum size, incubation temperature, and CaCO₃ concentration on lactic acid production

Bacterial strains	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 (%)	LSD at 0.05 for lactic acid production
Inoculum size	2%				3%				4%				0.326
Enterococcus faecalis-58	9.66 ± 0.34	24.1	40	48	9.85 ± 0.13	24.8	40	50	16.23 ± 0.23	28.3	57	57
Enterococcus hirae-68	8.55 ± 0.26	21.9	39	44	8.69 ± 0.28	23.7	37	47	16.27 ± 0.27	27.6	59	55
Incubation temperature	30 °C				37 °C				45 °C				0.277
Enterococcus faecalis-58	9.98 ± 0.18	25.7	39	51	16.23 ± 0.23	28.3	57	57	9.7 ± 0.2	25.1	39	50
Enterococcus hirae-68	8.50 ± 0.12	24.5	35	49	16.27 ± 0.27	27.6	59	55	8.28 ± 0.28	23.3	36	47
CaCO₃ concentration	0%				0.5%								0.314
Enterococcus faecalis-58	10.9 ± 0.3	26.3	41	53	16.23 ± 0.23	28.3	57	57
Enterococcus hirae-68	9.03 ± 0.08	25	36	50	16.27 ± 0.27	27.6	59	55

Substrate: mixture of salted cheese whey and whey permeate in ratio (1:1) with Initial sugar concentration of 5%