Skip to main content

Table 5 Effect of incubation period on lactic acid production using immobilized cells of Enterococcus hirae-68

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

Incubation period (h) Number of runs Lactic acid (g/l) (mean ± SD) Consumed sugar (g/l) Yield (%) Efficiency (%)
24 (1–18) 18 8 ± 0.7–10 ± 0.8 13–14.8 62–68 26–30
36 (1) 1 13.5 ± 0.7 18.95 71 38
(2–3) 2 24.41 ± 0.41–35.5 ± 0.5 31.18–42.22 78–84 62–84
(4–8) 5 31.27 ± 0.47–34.1 ± 0.4 36.4–40 86–85 73–80
(9–10) 2 28.15 ± 0.15–33.03 ± 0.43 33.28–38.16 85–87 67–76
(11–13) 3 35.06 ± 0.26–36.13 ± 0.93 42.13–40.82 83–89 84–82
(14–18) 5 30.36 ± 0.36–34.1 ± 0.7 35.48–39 86–87 71–78
72 (1–3) 3 34.1 ± 0.9–37.11 ± 0.91 39.03–42.38 87–88 78–85
(4–6) 3 38.43 ± 0.43–39.5 ± 0.9 43.8–44.5 88–89 88–89
(7–9) 3 36.47 ± 0.47–40.04 ± 0.54 41.69–45.2 87–89 83–90
(10–12) 3 33.09 ± 0.19–35.96 ± 0.34 38.19–41.9 87–86 76–84
(13–18) 6 25.3 ± 0.4–29.9 ± 0.9 34–37.9 74–79 68–76
96 (1–4) 4 37.12 ± 0.32–39 ± 0.8 42.29–44 88–89 85–88
(5–9) 5 40.19 ± 0.44–41 ± 0.3 45.09–45.8 89–90 90–92
(10–13) 4 36.07 ± 0.77–37 ± 0.8 41.15–42.5 88–87 82–85
(14–16) 3 40.24 ± 0.36–41 ± 0.4 45.61–46 88–89 91–92
(17–18) 2 29.95 ± 0.95–32.27 ± 0.27 39.2–40.89 76–79 78–82
LSD at 0.05   1.22    
  1. Substrate: salted cheese whey and whey permeate mixture (1:1) with CaCO3 (0.5%), inoculum size (4%)