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Table 8 Effect of incubation period on lactic acid production using immobilized cells of Lacticaseibacillus casei

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 (1–11) 11 14.93 ± 0.12–16 ± 0.52 27.7–29 54–55 55–58
(12–18) 7 9.5 ± 0.1–10 ± 0.31 20–21.18 47.6–47 40–42
36 (1–3) 3 35.93 ± 0.05–36 ± 0.11 46.1–46.5 77.9–77 92–93
(4–8) 5 26.9 ± 0.03–28 ± 0.07 41.2–43.1 65.4–65 82–86
(9–12) 4 15.95 ± 0.05–17 ± 0.06 28.3–30.9 56.4–55 57–62
(13–18) 6 15.1 ± 0.1–16 ± 0.3 27.3–29.4 55.3–54 55–59
72 (1–2) 2 28.2 ± 0.2–29 ± 0.08 42.5–44.3 66.3–65 85–89
(3–6) 4 34.85 ± 0.65–35 ± 0.22 46–47.1 75.7–74 92–94
(7–12) 6 34.15 ± 0.15–35 ± 0.41 45.2–47 75.5–74 90–94
(13–18) 6 29.32 ± 0.32–30 ± 0.09 43.1–44.6 68–67 86–89
96 (1–18) 18 39.2 ± 0.2–40 ± 0.3 45.5–48.3 86–83 91–97
LSD at 0.05   0.502    
  1. Substrate: salted cheese whey and whey permeate mixture (1:1) with CaCO3 (0.5%), inoculum size (4%)