Table 1.

Effect of different pH values on the growth and kinetic parameters of lactic acid production from glucose by Enterococcus hirae BoM1-2.

pH value	O D 600 nm a	Consumed glucose (g L −1 )	LA conc. (g L −1 ) b	Y LA (g g −1 ) c	P LA (g L −1 h −1 ) d	Max. P LA (g L −1 h −1 ) e
5.0	0.930±0.05	6.80±0.1	6.10±0.1e	0.90	0.20e	0.80(6 h)
6.0	0.970±0.03	8.50±0.3	7.60±0.2d	0.89	0.25d	0.90(6 h)
7.0	1.01±0.01	9.80±0.1	8.80±0.1c	0.90	0.29c	1.60 (3 h)
8.0	1.01±0.01	12.1±0.2	10.9±0.2b	0.90	0.36b	1.80 (3 h)
8.5	1.03±0.01	15.6±0.2	13.9±0.1a	0.89	0.46a	1.90 (3 h)
9.0	1.04±.0.06	15.4±0.3	13.9±0.1a	0.90	0.46a	1.9 (3 h)
10.0	0.980±0.05	10.1±0.1	9.0±0.0c	0.89	0.30c	0.80(3 h)
11.0	0.620±0.02	3.60±0.1	3.0±0.0f	0.83	0.10f	0.20(6 h)

^aOD, maximum optical density. ^b Maximum lactic acid concentration after 30 h. ^c Lactic acid yield. ^d Lactic acid productivity at the end of fermentation time. ^e Maximum lactic acid productivity at indicated time. Different letters between columns denote that mean values are significantly different (p≤0.05) by Tukey test; values are means ± SE (n=3).