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Table 7 Effect of incubation period on lactic acid production using immobilized cells (Enterococcus faecalis-58 and 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 6.82 ± 0.12–8 ± 0.3 11.4–13.8 60–58 23–28
36 (1–3) 3 10.1 ± 0.1–11 ± 0.2 15.2–16.7 66–66 30–33
(4–7) 4 16.3 ± 0.3–17 ± 0.4 21.2–22.8 77–75 42–46
(8–10) 3 28 ± 0.4–30 ± 0.45 33.8–36.4 83–82 68–78
(11–18) 8 34 ± 0.09–35 ± 0.11 39.2–41.5 87–84 78–83
72 (1–2) 2 12.88 ± 0.12–14 ± 0.39 17.92–20 72–70 36–40
(3–9) 7 36.3 ± 0.3–37 ± 0.33 42.1–43.2 86–86 84–86
(10–18) 9 36.82 ± 0.11–38 ± 0.11 42.9–44.5 86–85 86–89
96 (1–18) 18 29.03 ± 0.03–31 ± 0.08 34.1–37.6 85–82 68–75
LSD at 0.05   0.327    
  1. Substrate: salted cheese whey and whey permeate mixture (1:1) with CaCO3 (0.5%), inoculum size (4%)