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Table 6 Effect of incubation period on lactic acid production using immobilized cells of Enterococcus faecalis-58

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 7.97 ± 0.47–10 ± 0.4 13.5–14.8 59–68 27–30
36 (1) 1 16.43 ± 0.43 21.58 76 43
(2–10) 9 29.38 ± 0.38–34.5 ± 0.4 35.45–42.59 83–81 71–85
(11–12) 2 36.5 ± 0.3–36.95 ± 0.14 45.65–45.69 80–81 91–91
(13–15) 3 30.62 ± 0.31–32.19 ± 0.19 35.79–37 85–87 72–74
(16–18) 3 34.42 ± 0.3–36.1 ± 0.3 40.39–44.52 85–81 81–89
72 (1–5) 5 36.5 ± 0.4–39.49 ± 0.19 41.9–44.82 87–88 84–90
(6–8) 3 39 ± 0.22–40.19 ± 0.19 44.11–45.33 88–89 88–91
(9–10) 2 40.2 ± 0.2–42.07 ± 0.1 45.36–47.3 89–89 91–95
(11–14) 4 34.59 ± 0.32–35.43 ± 0.23 44.85–41.78 77–88 90–84
(15–18) 4 25.2 ± 0.2–31.75 ± 0.24 34.7–37.2 73–85 69–74
96 (1–9) 9 41.21 ± 0.21–42 ± 0.3 46.17–47 89–89 92–94
(10–16) 7 38.48 ± 0.15–40.95 ± 0.36 43.66–45.91 88–89 87–92
(17–18) 2 32.2 ± 0.2–33.38 ± 0.38 40.8–41.6 79–80 82–83
LSD at 0.05   0.633    
  1. Substrate: salted cheese whey and whey permeate mixture (1:1) with CaCO3 (0.5%), inoculum size (4%)