TABLE 3.
Fermentation of B. smithii ET 138 at different pHs
| pH | Time (h) | Amt of product (g/liter)b |
Avg productivityc (g/liter/h) | |||
|---|---|---|---|---|---|---|
| Lac | Ace | Suc | Total | |||
| 4.5 | 43a | 3.3 | 0.3 | 0.0 | 3.6 | 0.08 |
| 5.5 | 43 | 9.9 | 0.3 | 0.1 | 10.3 | 0.24 |
| 141 | 14.0 | 0.6 | 0.1 | 14.7 | 0.10 | |
| 6.5 | 43 | 10.5 | 0.3 | 0.0 | 10.8 | 0.25 |
| 141 | 21.1 | 0.6 | 0.1 | 21.8 | 0.15 | |
a
At pH 4.5, no more acids were produced after 43 h, so no further time points are shown.
b
Abbreviations: Lac, lactate; Ace, acetate; Suc, succinate.
c
Average productivity was calculated by dividing total products by fermentation time.