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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%)