Table 3. Data reported on the lactic acid production from fed-batch fermentation.
Microorganisms | Substrates | Lactic acid g/L | Productivity g/L.h | References |
---|---|---|---|---|
Mixed
culture (Lactobacillus casei and Lactococcus lactis) |
Whey | 46.0 | 1.91 | Roukas and Kotzekidou, 1998 |
Lactobacillus lactis | Glucose | 210.0 | 2.20 | Bai et al., 2003 |
Rhizopus sp. MK-96-1196 | Glucose | 140.0 | 1.47 | Liu et al., 2005 |
Lactobacilus casei | Glucose | 210.0 | 2.14 | Ding and Tan, 2006 |
Lactobacillus amylophilus | potato starch | 43.7 | 0.75 | Yen and Kang, 2010 |
Immobilized Lactobacillus lactis | Glucose | 115.0 | 2.25 | Zhang et al., 2011 |
Mixed
culture: (Aspergillus niger and Lactobacillus sp.) |
Artichoke | 120.5 | 3.34 | Ge et al., 2009 |
Immobilized Lactococcus lactis | Artichoke | 142 | - | Shi et al., 2012 |
Lactobacillus casei subsp. rhamnosus | Date juice | 89.2 | 1.30 | This work |