Table 2.

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

Temperature (°C)	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
25	1.01±0.002	18.7±0.3	16.8±0.1a	0.89	0.57a	2.6
30	1.02±0.003	18.6±0.1	16.9±0.1a	0.91	0.57a	2.8
37	1.04±0.004	18.9±0.5	17.1±0.3a	0.91	0.57a	2.9
40	1.05±0.003	19.7±0.0	18.4±0.0a	0.93	0.61a	3.1
45	1.05±0.004	19.6±0.1	18.2±0.1a	0.93	0.61a	3.0
50	1.04±0.006	19.4±0.2	17.9±0.2a	0.92	0.60a	2.8
55	1.01±0.006	19.5±0.2	17.8±0.2a	0.91	0.59a	2.4
60	0.97±0.008	15.2±0.3	13.2±0.3b	0.87	0.44b	1.3

^aOD, maximum optical density. ^bMaximum lactic acid concentration after 30 h. ^cLactic acid yield. ^dLactic acid productivity at the end of fermentation time. ^eMaximum 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).