Lb. rhamnosus
|
Lactowhey |
90 |
1.18 |
57 |
0.83 |
76 |
Bernardo et al. (2016)Bernardo, M. P., Coelho, L. F., Sass, D. C., & Contiero, J. (2016). l-(+)-Lactic acid production by Lactobacillus rhamnosus B103 from dairy industry waste. Brazilian Journal of Microbiology, 47(3), 640-646. http://dx.doi.org/10.1016/j.bjm.2015.12.001. PMid:27266630. http://dx.doi.org/10.1016/j.bjm.2015.12....
|
Lb. casei
|
Glucose |
27 |
0.697 |
17.5 |
0.81 |
79.9 |
Ha et al. (2003)Ha, M.-Y., Kim, S.-W., Lee, Y.-W., Kim, S.-J., & Kim, S. J. (2003). Kinetic analysis of growth and lactic acid production in pH- controlled batch cultures of Lactobacillus casei KH-1 using yeast extract/corn steep liquor/glucose medium. Journal of Bioscience and Bioengineering, 96(2), 134-140. http://dx.doi.org/10.1016/S1389-1723(03)90115-0. PMid:16233498. http://dx.doi.org/10.1016/S1389-1723(03)...
|
Lb. amylophilus GV6 |
Starch |
37 |
|
29 |
0.96 |
81.6 |
Altaf et al. (2007)Altaf, M., Venkateshwar, M., Srijana, M., & Reddy, G. (2007). An economic approach for L-(+) lactic acid fermentation by Lactobacillus amylophilus GV6 using inexpensive carbon and nitrogen sources. Journal of Applied Microbiology, 103(2), 372-380. http://dx.doi.org/10.1111/j.1365-2672.2006.03254.x. PMid:17650197. http://dx.doi.org/10.1111/j.1365-2672.20...
|
Lb. casei Lb. delbrueckii Lb. delbrueckii spp lactis Lb. helveticus
|
Glucose |
120 |
3 |
120 |
1 |
100 |
Lee (2005)Lee, K. (2005). A media design program for lactic acid production coupled with extraction by electrodialysis. Bioresource Technology, 96(13), 1505-1510. http://dx.doi.org/10.1016/j.biortech.2004.11.010. PMid:15939279. http://dx.doi.org/10.1016/j.biortech.200...
|
E. faecalis RKY1 |
Sugars |
130(68) |
4.3 |
65.1 |
0,98 |
98 |
Wee et al. (2004)Wee, Y.-J., Kim, J.-N., Yun, J.-S., & Ryu, H.-W. (2004). Utilization of sugar molasses for economical L(+)-lactic acid production by batch fermentation of Enterococcus faecalis. Enzyme and Microbial Technology, 35(6-7), 568-573. http://dx.doi.org/10.1016/j.enzmictec.2004.08.008. http://dx.doi.org/10.1016/j.enzmictec.20...
|
Lb. plantarum
|
Lactose |
40 |
0.95 |
41 |
0.95-1.03 |
100 |
Fu & Mathews (1999)Fu, W., & Mathews, A. P. (1999). Lactic acid production from lactose by Lactobacillus plantarum: kinetic model and effects of pH, substrate, and oxygen. Biochemical Engineering Journal, 3(3), 163-170. http://dx.doi.org/10.1016/S1369-703X(99)00014-5. http://dx.doi.org/10.1016/S1369-703X(99)...
|
Lb. casei
|
Lactowhey |
60(40) |
0.93 |
33.7 |
0.89 |
95 |
Panesar et al. (2010)Panesar, P. S., Kennedy, J. F., Knill, C. J., & Kosseva, M. (2010). Production of L(+) lactic acid using Lactobacillus casei from whey. Brazilian Archives of Biology and Technology, 53(1), 219-226. http://dx.doi.org/10.1590/S1516-89132010000100027. http://dx.doi.org/10.1590/S1516-89132010...
|
Lb. helveticus R211 |
Lactowhey |
110(90) |
2.16 |
65 |
0.72 |
100 |
Schepers et al. (2002)Schepers, A. W., Thibault, J., & Lacroix, C. (2002). Lactobacillus helveticus growth and lactic acid production during pH-controlled batch cultures in whey permeate/yeast extract medium. Part I. multiple factor kinetic analysis. Enzyme and Microbial Technology, 30(2), 176-186. http://dx.doi.org/10.1016/S0141-0229(01)00465-3. http://dx.doi.org/10.1016/S0141-0229(01)...
|
Lb. paracasei G1 |
Lactowhey |
50 |
1.46 |
52.7 |
1.05 |
100 |
This study |
Lb. paracasei G1 |
MRSM-50 |
50 |
1.99 |
59.8 |
1.2 |
100 |
This study** |