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