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

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

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