. 2017 Jan 3;48(2):251–258. doi: 10.1016/j.bjm.2016.12.007

Table 1.

Biomass and lactose concentrations and specific growth rate for five studied Lactobacilli in a submerged batch culture medium of lactose fortified whey at 37 °C with 50 rpm agitation speed for 52 h.

		Time (h)
		0	6	12	18	24	30	36	42	48	52
L. bulgaricus	X (g L⁻¹)	0	0.2	0.9	2.5	4.2	5.1	5.1	5	5.1	5.2
	S (g L⁻¹)	50	47.9	40.1	26.6	13.5	7.3	7	6.7	6.1	5.8
	μ (h⁻¹)	–	0	0.250	0.210	0.169	0.135	0.108	0.089	0.077	0.071

L. casei	X (g L⁻¹)	0	0.2	0.8	2.6	3.9	4.2	4.3	4.3	4.2	3.8
	S (g L⁻¹)	50	48.2	42.1	31.9	17.8	10.5	9.2	9.1	8.7	8
	μ (h⁻¹)	–	0	0.231	0.214	0.165	0.127	0.102	0.085	0.072	0.064

L. lactis	X (g L⁻¹)	0	0.2	0.6	1.9	3.1	3.2	3.1	3.4	3.9	3.1
	S (g L⁻¹)	50	49.2	38.8	27.3	21.4	19.6	18.2	16.4	15.8	13.2
	μ (h⁻¹)	–	0	0.183	0.188	0.152	0.115	0.091	0.079	0.071	0.059

L. delbrueckii	X (g L⁻¹)	0	0.2	0.6	1.7	2.4	2.6	2.9	3.2	3.1	3
	S (g L⁻¹)	50	48.1	36.4	25.3	22.1	18.2	16.4	15.1	13.6	12.4
	μ (h⁻¹)	–	0	0.183	0.178	0.138	0.107	0.089	0.077	0.065	0.058

L. fermentum	X (g L⁻¹)	0	0.1	0.7	2.1	2.5	2.7	2.7	2.9	3.3	3.5
	S (g L⁻¹)	50	49.3	44.2	35.6	29.1	26.8	25.3	23.2	22.6	20.1
	μ (h⁻¹)	–	0	0.324	0.254	0.179	0.137	0.110	0.093	0.083	0.077